



LIBRARY OF CONGRE SS,[ j 

|j.hap.^? ... jjopnrigM ?^o. } . 


jy/,r// 




# 
# 
# 

UNITED STA FFS OP AMERICA. J 















This Book sent post-paid to any address 
receipt of $1.50, by the Publishers. 




TRIED AND TRUE RECIPES. 


*S7t 


THE 


Home Cook Book. 




COMPILED J‘ V , 






flntu 


FROM RECIPES CONTRIBUTED BY LADIES OF TOLEDO AND OTHER CITIES ; 
PUBLISHED FOR THE JOINT BENEFIT OF THE HOME FOR 
FRIENDLESS WOMEN AND THE ORPHANS’ HOME. 






- Cook, see all ymir suwces 

Be sharp and poynant in the palate, that they may 
Commend you ; look to your roast and baked meats handsomely , 
And what netc kickshaws and delicate made things. 

BEAUMONT AND FLETCHER. 

HO 

V / ' ’ 

TOLEDO : 

T. J. BROWN, EAGER & CO. 

1870 . 















✓ 


Entered according to Act of Congre** in the year 1876, by the 
LADIES OK I'HE ORPHANS’ HOME AND HOME FOR FRIENDLESS YVOMF.N, 
In the Office of the Librarian of Congress at Washington. 
















SECOND EDITION. 


“ Not all on books their criticism waste 
The genius of a dish some justly taste 
And find their way to fame.” 

Young. 

The first edition of “ Our Home Cook Rook” having been 
exhausted, with increasing demands for the same, has led to the 
publication of a second edition, which is now presented to the 
public. In the preparation of this, all of the most valuable 
material in the first edition has been retained, to which a large 
amount of new subject of unquestionable value and interest has 
been added, gathered from a wide variety of sources. 

In a work of these limits, it will not be expected, that we have 
undertaken to touch upon any subjects out of every-day experi¬ 
ences in culinary art. YVe do however claim that for this 
purpose our work is amply sufficient, and that the “ hints and 
suggestions ” given, embrace a range of topic in a form which 
will enable the young housekeeper to gather therein many possi¬ 
ble variations and deviations from given rules, wherein she may 
achieve much success. 

To these suggestions, therefore, we would direct attention, as 
often containing the pith of the whole matter, and which, while 
offering a solution to such doubts and difficulties as may arise, or 
revealing the secrets of failure, may also serve as a basis to new 
successes in this realm of art. 

To those who have furnished the material for this work we 
would offer our thanks, hoping that the favor with which it has 
been received, and the good insured, both for the past and in the 
future, will amply repay for all the trouble taken. 

*‘ Know on thysklf, thy genius must depend ; 

All books of cookery, all helps of art 

Are vain, if void of genius thou wouldst cook.” 





INDEX. 


Page 

The Table. ........ 5-12 


SOUPS. 


Asparagus Soup, Mrs. T. 
Beef Soup . 


“ “ Mrs. J. B. Battelle 


Bean Soup .... 

Black Bean Soup . 

Baked Soup, Mrs. J B. Battelle . 

Brown’s Rich Stew, Mrs. A. Reed 
Calf’s Head, or Mock Turtle Soup, Marion Harland 
Celery or White Soup, Mis. J. K. Secor 
Chicken or Veal Soup 
Cocoanut Soup 
Corn Soup . 

“ “ Mrs. Matthew Johnson 

Clam Soup, Mrs. M. L. Scott 


Fish Soup . 

Gumbo Soup 
Mock Terrapin Soup 
Oyster Soup, Mrs. L. T. Thayer 
“ “ Mrs. I). Ketcham 


Pea Soup 
Potato Soup 
Soup with Eggs 

Swiss White Soup, Mrs. F. I). J. 
Tomato Soup, Mrs. J. B. Battelle 
“ “ Miss Sarah Page 

Turkey Soup, Mrs. A. E. Scott 
Veal Soup . 

Vermicelli Soup 


22 

15 

15 
21 
21 
25 
25 

16 
20 
16 
20 
22 
22 
19 
19 
18 
21 

17 

18 
18 
22 
24 

19 

20 
23 
23 
16 
16 
23 


A 









11 


INDEX 


Vegetable Soup, Mrs. A, W. Barlow 
Mrs. James Young 
Vegetable or Lenten Soup . 

Chicken Pot-Pie, Mrs. O. W. Vallette 

Mr>, F 1). J. . 

Burned Sugar or Caramel, Mrs. J. B. Battclle 
Croutons ..... 

Egg Balls for Soup 

Force-meat Balls .... 
Noodles 


FISH 


Boiled Fish (Fresh) 

Baked Fish “ Mrs. J. K. Secor 
Broiled White Fish (Fresh), Mrs. G. P. 
Codfish, Mrs. Geo. Pomeroy 
Baked, Mrs. C. B. 

(Salt), Mrs. J. M. Gloyd . 

“ Balls 
“ Puff 

Croquettes of Fish, Mrs. Dr. Coldlmm 
Dressed Fish, Mrs. G. E. Pomeroy 
Escalopcd Fish, Miss Sarah Page 
“ “ , Marjorie ‘ . 

Fish Chowder, Miss L. PI Sizer 
“ Steamed 
P'ried P'ish (Fresh) . 

Mackerel (£&lt), To Cook . 


To Prepare, Mrs. J. M. Gloyd 
Potted Fish, Mrs. Calvin Bronson 


Turbot 

Sardines 

• • . 

Sardine Sandwiches, Mrs. W. H. 11. Smith 


SHELL FISH. 

Clam Stew, Mrs. M. L. Scott 
“ Pie 
“ Pot-PJe 
“ F'ritters “ 

Clams, Pickled “ 

Devilled lobsters, M. II. 

Lobster Croquettes, Marion Harland 


Page 

. 24 

. 24 
. 24 
. 25 
. 25 
. 15 

. 14 

. 14 

. 14 

. 15 


. 28 
. 29 

. 30 
. 33 
. 33 
. 38 
. 34 

. 34 
. 31 
. 31 

. 31 
. 31 
. 31 
. 31 
. 30 
. 32 
. 33 
. 32 
. 32 
. 34 
35 


40 

in 

40 

41 
41 
35 
35 






















INDEX. 


Ill 


Lobster Fritters, Mrs. L. Trepannier 

Oysters Boiled ..... 

“ Broiled, Mrs. G. E. P. 

“ Roasted 

“ Fried, Miss Maria Pomeroy 

“ “ Mrs. J. K. Secor . 

“ On Toast, Mrs. J. R. Osborn 

“ “ Mrs. J. K. Secor 

“ Sandwiches, “ Home Messenger Book” 

“ Fricasseed, Mrs. M. D. Carrington 

“ Panned, Mrs. G. E. Pomeroy 

“ Escaloped ..... 

“ Steamed ..... 

“ Patties, Mrs. Dr. Coldham 

“ Pates, Mrs. J. 

“ Fritters, Helene .... 

“ Pickled, Mrs. J. W. Walterhouse 

“ “ Mrs. J. K. Secor 

POULTRY A jN D GAME. 

A Virginia Dish ..... 

Chicken, Roasted ..... 

“ Broiled, Mrs. Thomas Daniels . 

“ Pressed, Mrs. M. D. Carrington 
“ “ Mrs. S. J. Dick • . 

“ Pie, Baked .... 

1 “ Patties ..... 

“ Steamed ..... 

“ Fricassee, Miss C. A. Dodge 
ei Croquettes, Mrs. VV. H. Smith . 

“ Fried ..... 

Dressing for Poultry .... 

Ducks ...... 

Goose, Roast ..... 

Grenouille Frites, Mrs. A. L. B. . 

Frogs, Stewed ..... 

Fowl with Oysters, Mrs. Dr. Coldham 

Partridge Pie, Mrs. D. C. Baldwin 

Pilau . ..... 

Pigeon Pie, Mrs. D. C. Baldwin . . 

Prairie Chickens, Partridges and Quails . 

Potted Birds, Mrs. A. Reed 

Rabbits ...... 


Page 

. 36 
. 36 
. 36 
. 36 
. 36 
. 37 
. 37 
. 37 
. 37 
. 38 
. 38 
. 38 
. 38 
. 39 
. 39 
. 39 
. 39 
. 40 


. 47 
. 43 
. 44 
. 44 
. 45 
. 45 
. 45 
. 46 
. 46 
. 46 
. 47 
. 48 
. 49 
. 50 
. 52 
. 52 
44 
. 50 
. 47 
50 
. 51 
. 51 
. 52 












iv 


INDEX. 


Page 

Squirrels ....... .88 

Turkey, Boiled, Mrs. Dr. Coldbam . . . .48 

Roasted . . . • • .48 

" Esealoped . . . . . • .49 

I^uail on Toast, Stanton Roberts (Cliillicotlie) . . . .51 


MEATS. 


Beef, Roasted . . . * . . . . .54 

“ “ with Yorkshire Pudding . . . .55 

“ A-lu-Mode, Mrs. J. H. Maples . . . . .55 

*' A-la-Mode, Mrs. G. E. P. and others . . . .56 

Beefsteak, Broiled . . . . . . .56 

Fried, Mrs. G. E. Pomeroy . . . . .56 

“ Pie, Mrs. L. Trepannier . . . . .57 

Smothered in Oysters . . . . . .57 

“ “ Mushrooms . . . . .57 

Beef. Stuffed, Mrs. O. W. Vallette . . . .57 

A Canelon, Mrs. II. B. Sherman . . . . .58 

It U ft M 

• ••••••» vO 

Hash ...... . . 58 

“ Stew, Mrs. G. E. P. . . . . . . 59 

“ Frizzled, Mrs. G. E. P. . . . 59 

“ Croquettes, Mrs. II. B. Sherman . . . . .59 

Balls, Mrs. G. E. P . . . . 59 

“ Loaf, Baked, Mrs. Charles West . . . . .59 

or Veal Loaf, “ Y'oung Housekeeper’s Guide ”, . .60 

“ Heart, Roasted, Mrs. Dr. Coldham . . . .60 

Boiied Beef Tongue . . . . . . * 60 

“ Corned Beef . . . . . . .60 

Calf’s Head, Mrs. A. Reed . . . . . .66 

“ Liver, Fried . . . . . . .67 

“ “ Stewed . . . . . . .67 

“ “ Boiled . . . . . . .67 

Head Cheese . . . . . . . .71 

Ham . . . . . . . . . 71 

“ Minced . . . . . . . .72 

“ and Potatoes . . . . . . . .72 

“ Boiled, Mrs. M. D. Carrington . . . . .72 

“ Baked, Mrs. P. Berdan . . . . . .78 

“ and Tongue Sandwiches, Mrs. G. W. Davis . . .73 

“ Sandwiches, Mrs. A. W. Barlow . . . . .78 















INDEX. 


V 


Page 

Lamb Chops . . . . . . . .62 

“ Pot-Pie, Mrs. Carrington . . . . . .02 

Mutton, Roasted . . . . . . . .61 

English method of preparing . . . . .61 

“ with Onions . . . . . . .61 

“ Boiled . . . . . . . .62 

“ A-la-Venison, Mrs. G. E. P. . . . . .62 

Pompey’s Head, Mrs. A. Reed . . . . . .66 

Pork, Roast, Mrs. D. C. B. . . . . . .69 

“ Steaks . . . . . . . .69 

Tenderloins . . . . . . . .70 

“.70 

“ Spare Rib . . . . . . . .70 

Potted Meats (Fresh) . . . . . . .74 

“ “ (Salt).74 

Sausage, Mrs. A. W. Barlow . . . . . .72 

Mrs. H. B. Sherman . . . . . .73 

Scrapel, J. M. Gloyd . . . . . . .70 

Souse . . . . . . . . .71 

Sweet-Breads, Mrs. W. II. H. Smith . . . . .67 

“ Boiled, Mrs. W. II. H. Smith . . . .67 

“ A-la-Creme, Mrs. W. H. II. Smith . . .67 

“ Fried, Mrs. W. H. H. Smith . . . . 68 

“ and Peas, Mrs. \V. II. H. Smith . . . .68 

“ with Oysters . . . . . .68 

“ with Mushrooms . . . . . .68 

“ and Tomatoes . . . . . .68 

“ Stewed . . . . . .68 

Venison . . . . • • . . .69 

Veal, Roasted . . . . . . . .63 

“ Roast Fillet . . . . . . . .64 

“ Steaks . . . . . . . .64 

“ Fried . . . . . . . .64 

“ in Batter . . . . . . . .64 

“ in Oysters . . . . . . . . 64 

“ Stews . . . . . • . .65 

“ Croquette, Mrs. S. J. Dick . . . . .65 

“ Omelette, Mrs. E. C. Shaw . . . . .65 

“ Cheese * . . . . . . . .65 

“ Spiced, Mrs*. J. M. Brown . . . . . .66 

“ Loaf, Miss Lottie Osborn . . . . . .66 

To Corn Beef, Pork or Hams, Mrs. E. Jackson . . . .75 

To Cure Hams and Drying Beef, Mrs. J. M. Gloyd . . .75 













VI 


INDFX. 


MEAT AND FISH SAUCES. 

Anchovy Sauce, Marion Harland . 

Apple Sauce 

Apples, Miss L. E. Sizer . 

Browned Butter 

Bread Sauce 

Celery Sauce 

Cream Gravy 

Crab and Lobster Sauces 

Cranberry Sauce (No. 1) . 

“ (No. 2) . 

Drawn Butter 

Egg Sauce .... 

4i * * 

* • * • 

Maitre D'Hotel Sauce 

Milk or Cream Gravy, Mrs. F. K. S. 

Mint Sauce . 

Mushroom Sauce . 

Onion Sauce 

Oyster Sauce, Mrs. L Trepannier 
“ , Mrs. F. D. J. 

Peach Sauce 


VINEGARS 

Curry Powder 
Chite Sauce 

• • 

Flavored Vinegars . 

I ruit t atsup, Mrs. J. R. Osborn 
Grape or Gooseberry Catsup, Mrs 
Grape Catsup, Mrs. J. B. Baldy 
Lemon Catsup, Marion Harland 
Made Mustard 

• • 

Mayonaise . 

Pepper Sauce 

Tomato Sauce, Mrs. E. B. Hamm 
Soy, Mrs. G. E. Pomeroy 
Catsup, Mrs. M. A. Beach 
“ Mrs S. R. Gridley 


AND CATSUPS. 


D. N. Trowbridge 


SALADS. 

Cabbage and Celery Salad, Mrs. B. B. Barney 
Cabbage Salad, Miss Sarah Cage 

Cheese Salad or Mock Crab, Marion Harland 


Page 

. 80 
. 81 
. 82 
. 77 
. 79 

. 78 
. 78 
. 80 
. 81 
. 81 
. 77 
. 78 
. 78 
. 79 

. 78 
. 79 
. 81 
. 79 
. 80 
. 80 
. 82 


. 84 
. 85 

. 84 

s.; 

si; 

. 86 
. 87 
. M 
. 84 
. 08 
. 85 
. 8| 

. 85 
. 86 


. !»2 
. 92 
. 92 


A 


















INDF.X. 


• « 
Vll 


Page 

Chicken Salad, Mrs. M. D. Carrington . • . . .89 

“ , Miss Hattie Buck . . . . . .90 

Cracker Salad . . . . . . . .91 

Beef or Mutton Salad . . . . . . .91 

Dressing for Salad, Mrs. A. W. Barlow , . . . 95 

“ “ Cabbage, Mrs. (1. H. Newman . . . .95 

“ “ Lettuce, “ Young Housekeeper’s Guide ” . . .95 

Horse-radish Dressing, Mrs. G. H. Newman . . . .94 

Lettuce Salad . . . . . . . .93 

Lobster Salad, Mrs. L. C. Bidwell . . . . 90 

“ “ , Mrs. S. J. Dick . . ... 90 

Picnic Salad, “ Y. H. G.”.93 

Potato Salad, Mrs. G. H. Newman . ‘ . . . .94 

“.. .94 

Salad Dressing, Mrs. J. R. O. . . . . .95 

“ “ , Mrs. .T. M. Gloyd.96 

“ “ , Mrs. C. W. R.96 

“ Mrs. Dr. Coldham.93 

Sweet Bread Salad . . . . . . .91 

Tomato Salad . . . . . . . .94 

Veal Salad.91 

Vegetable Salad . . . . . . .93 

CHEESE. 

Delicious Toasted Cheese, 41 Household Treasure ” . . .98 

Cheese Fondu, Marion Harland . . ... 98 

“ Sandwiches . . . . . . .99 

Cottage Cheese. Mrs. J. M. Gloyd . . . . .99 

Welsh Rarebit, Mrs. J. M. Viot, . . . . . .98 

EGGS. 

Eggs, Boiled . . . . . . . .101 

“ Baked. .102 

Fried .... .... 101 

Poached ........ 101 

Egg Gems ......... 102 

Eggs, Poached and Ham . . . . . . .101 

“ Pickled, Mrs. Johnson ...... 104 

“ for Winter Use . . . . . . ., . 104 

Omelette, Mrs. J. H. Maples ...... 103 

“ Mrs. Standart . . . . . . .103 

“ Mrs. C. W. II..103 

with Apples ....... 104 

“ How to Make, “ In the Kitchen ” .... 102 






















vm 


INDEX. 


VEGETABLES. 


fl 

44 


Beans. Baked. Mrs. M. Hough . 

Boston Baked Beans, Mrs. Standart 
Beets 

• • 

Cabbage, Boiled . 

Hot Slaw, Mrs. F. D. J. 

Hot Slaw, Mrs. John R Osborn 
Cold Slaw Mrs. J. R. 0. 

Dressed with Cream, Miss E. Page 
Cauliflower, Mrs. C. B. . 
c «^ry .... 

Corn (Green), Boiled, Mrs. C. B. 

Mrs. Barker 
Baked, Mrs. Standart 
Oysters, Mrs. C. R. Messinger 
Mrs. H. B. Sherman 
44 Patties, “ Y. H. G.” 

“ and Tomatoes 
Cucumbers 

• • 

Egg Plant, Mrs. S. Parmelee 
Hominy (Fine) 

Fried 
Croquettes 
Lima Beans 
“ 44 Dried . 

Macaroni, Baked in Cream 
Macaroni, Mrs. C. L. Young 
Mush, To Make 
Fried 

Mushrooms, Stewed 
Fried . 

Broiled 

Onions 

... 

Oyster Plant, Escaloped . 

Parsnips 

Peas (Green), Mrs. C. Barker 
Potatoes 

Mashed . 

Potato Puff, Mrs. A. L. Scott 
44 Croquettes . 

Potatoes, Saratoga, Miss M. Pomeroy 
Stewed, Mrs. J. M. Viot 


14 

44 


4 4 
44 


Page 
. 112 
. 112 
. 116 
. 116 
. 115 
. 114 

. 116 
. 114 

. 114 

. 114 

. 112 
. 118 
. 118 
. 113 
. 113 
. 113 

. 110 
. 114 
. 118 
. 120 
. 120 
. 121 
. Ill 
. Ill 
. 118 
. 118 
. 120 
. 121 
. 117 

. 117 
. 117 
. 109 

. 117 

Kim 

. 112 

106 

. 106 

107 

. 107 
. 108 
. 108 











INDEX. 


IX 


Potatoes, A-la-Creme 

“ White, Mrs. W. H. H. Smith 
“ Baked, Mrs. C. B. 

“ Sweet 

Porridge, Samp, Miss Anna C. Mott 
“ Oatmeal, Mrs. J. Young 
Rice, Boiled 

“ Croquettes, Mrs. G. W. Davis 
“ “ Aunt Sarah 

“ Cakes, Mrs. A. E. Scott 
Salsify, Croquettes 
Squashes, Mrs. C. B. 

“ Baked, Mrs. W. S. 

Succotash .... 

“ Winter . . 

Tomatoes and Eggs 

“ Scalloped, Mrs. W. S. 

“ Broiled, M. H. 

“ Stewed . 

Vegetables, Boiled 


PIES. 

Apple Pies, Mrs. J. M. Gloyd 
“ “ Mrs. J. M. Viot 

“ Meringue Pie 
“ Custard Pie, Mrs. S. Chadwick 
“ “ Mrs. C. L. Young . 

Cocoanut Pie, Mrs. Standart 

“ “ Mrs. II. B. Sherman 

Cream Pie. Mrs. L. Ilolhrook 
“ “ Mrs. M. I). Carrington 

“ “ Mrs. J. P. Jones 

Cream Tarts, Mrs. J. II. Maples 
Fruit Tarts .... 

“ Pies . 

Golden Pie, Mrs. M. L. Scott 
Lemon PMe, Mrs. D. W. Chase 
“ “ Mrs. M. Hough 

“ “ Mrs. J. R. Osborn . 

“ Custard Pie, Mrs. A. W. Barlow 

“ Tartlets . 

Meringue Paste, Mrs. H. B. Sherman 
“ for Pies 


Page 

100 

109 
100 
100 
121 
121 
119 

110 
119 
•120 
118 
110 
117 
111 
111 
110 
110 
110 
110 
110 


127 

127 

180 

182 

182 

181 

181 

182 

133 

138 

183 

133 
127 
125 

125 

126 
120 
131 

134 
125 
125 













X 


INDEX. 


Mincemeat for Pies, Mrs. J. B. Munroe 
Mince Pies, Mrs. M A. 

Mrs. J. M. Gloyd 
Mrs. J. Dickenson (Brooklyn) 
Mrs. C. Barker . 
without Meat, Miss Anna C. Mott 
Orange Pie, M iss S. P. 

Peach Meringue Pies 
Pie ('rust, Mrs. C. Messinger 
For one Pie 
Pie Plant Pie 

Puff Paste. Mrs. W Williams . 

Pumpkin Pie, Mrs. II M. Bacon 
Silver Pie, Mrs. M. L. Scott 
Small Tarts 

Taste Warms. Hattie Buck 


PUDDINGS. 


Amherst Pudding, Mrs. J. K. Secor 
Amber Pudding, Miss L. E. Sizer 
Apple I udding, Mrs. G. E. Pomeroy 
Sago Pudding, Mrs. C. W. R. 
Island, Mrs. M. D. Carrington 
Meringue, Maty R. Pomeroy 
Almond Custard Pudding, Mrs. C. W. R 
Pudding, Mrs. Dr. Coldham 
Raked Apple Dumplings, Mrs. J. M. Viot 
Batter Pudding, Mrs John Milburn 
Bread and Butter Pudding, Mrs. S. Bissell 
Browu Bread Pudding 
Bird’s Nest Pudding 
Beverlv Snow, Mrs. W. II. S. 


Cake Pudding 

Centennial Pudding, Mrs. Mitchell 

Cocoanut Pudding 

Dandy Pudding, Mrs. A. W Reed 

Delmonico Pudding 

English Plum Pudding, Mrs. II. B. 

^ II A A 


Sherman 


“ Fig 
Farina Pudding 


• • 

Mrs. M. I). Carrington 
Mrs. E. Hamilton 
Mrs. J. K. Secor 


Page 
. 12H 

. 128 
. 128 
. 128 
. 129 

. 129 

. 126 
. 180 
. 125 

. 124 

. lte 
. 123 

. 180 
. 125 
. 188 
. 134 


139 

140 
181 

144 
148 
148 
148 
148 
153 
129 
148 
142 

145 

146 

147 

141 

142 

140 

141 

137 
187 
187 

138 

150 

143 










INDEX. xi 


Page 

Fig Pudding, Mrs. J. B. Battelle ..... 150 
Floating Pudding, Mrs. F. R. Stebbins . . . .141 

Flummery, Hattie Buck . . . . . . .149 

Hasty Pudding, Mrs. E. C. Shaw . . . . .140 

Hunter’s Pudding, Mrs. H. B. Sherman .... 139 

Indian Pudding, Mrs. S. E. Croninger . . . . .143 

“ Mrs. A. L. Backus . . . 143 

Lemon Rice Pudding, Miss D. E. Niles . . . . 144 

Pudding, Mrs. W. A. Reed . . . . 149 

“ “ Mrs Standart . . . . . .149 

“ Puffs, Mrs. A. L. Backus ..... 149 

Mamie Baily’s Cottage Pudding ..... 139 

Marlborough Pudding, Mrs. Standart ..... 151 

Orange Pudding, Mrs. M. Johnson ..... 149 

“ “ Mrs. L Trepannier ..... 150 

Souffle, Mary R. Pomeroy ..... 14G 

Peach or Apple Pudding, Mrs. J. K. Secor . . . .150 

Pine Apple Cream Pudding, Mrs. Mitchell .... 147 

Piccolimini Pudding, Mrs. B. B. Barney . . . 142 

Porcupines, Mrs. W. H. II. Smith ..... 147 

Poor Man’s Pudding, Mrs. E. Jackson . . . . 138 

“ “ “ Mrs. O. W. Vallette .... 138 

Plum Pudding, Mrs. Fred. Eaton ..... 138 

Puff Pudding, Mrs. W. VV. Williams.140 

Queen’s Pudding, Mrs Dr. Bergen . . . . .141 

Revere Pudding, Mrs. R. O. Harris ..... 137 

Rice Pudding, .Mrs. J. K. Secoi . . . . . .144 

Roly-Poly Pudding ....... 152 

Snow Pudding, Mrs. L. Crafts . . . . . .145 

Sponge Cake Pudding, Mrs. J. C. B. . . . . 147 

Suet Pudding, Mrs. J. C. B. . . . . . 136 

“ Mrs. A. L. Backus ..... 136 

“ “ Mrs. W. W. Williams.136 

Soda Cracker Pudding, Miss Lottie Osborn .... 139 

Sunderland Pudding, Mrs. Standart . . . . .141 

Sweet Corn Pudding, Miss L. E. Sizer ..... 143 

Souffle, Mrs. J. M. Brown and Mrs. C R. Messinger . . . 146 

“ Mrs. M. Johnson ....... 146 

Steamed Fruit Pudding, Mrs. A. L. Scott .... 151 

“ Blueberry Pudding, Mrs. F. Stebbins .... 151 

Tapioca Pudding, Miss May Norton ..... 145 

“ “ Mrs. L. Crafts ..... 145 

Whortleberry Pudding, Mrs. J. M. Gloyd .... 152 * 










INDEX. 




Xll 


SAUCES FOR PUDDINGS. 

Cream Sauce ..... 

Egg Sauce, Mrs. F. R. Stebbins . 

Fairy Butter. “ In the Kitchen” 

Foam Sauce, Mrs. M. D. Carrington 
Lemon Sauce, Mrs. S. T. 

Map'c Sugar Sauce .... 

Pudding Sauce. Mrs. J. K. Secor 

Mrs. H. B. Sherman 

Sauce for Cottage Pudding, Mrs. C. W. R. 

Strawberry Sauce, Mrs. John R. Osborn 

Vinegar Sauce, Mrs. Barlow' .... 

CUSTARDS AND CREAMS. 

Almond Custard, Mrs. J. .... 

Almond Cream. “ In the Kitchen ”... 
Biscuit Glace, “Home Messenger Book ” 

Blanc Mange, Sarah Page .... 
Chocolate Blanc Mange ..... 
Charlotte Russe, Mrs. J. M. Gloyd 

Mrs. II. B. Sherman 
Mrs. II. B. Sherman 

Cold Cream .... 

Coffee Cream 

Cream Blanc Mange .... 

Custard, Boiled 

Cup Custards .... 

Floating Island (No. 1) 

M “ (No. 2) . 

With Fresh Raspberries 

Fine Whips. Mrs. F. R. Stebbins 

Frozen ('ream .... 

Fruit Cream, “ in the Kitchen ” . 

Ice Cream. Mrs. W. A. Reed .... 

Florence Smith .... 

Imperial Cream, Mrs. M. D. Carrington 

Italian Cream, Mrs. W. A. Reed 

Mrs. G. E. Pomeroy 

•' * • • 

Lemon Custard, Mrs. E. M. 

Cream, Mrs. A. E. Scott .... 
Leche Cream, Mrs. M. D. t arrington 
Pine Apple Cream 


Page 

156 

156 

108 

155 

156 
156 
156 

156 

157 

155 

156 


160 

168 

168 

167 

166 

167 

167 

167 

161 

166 

167 

159 

159 

160 
161 
101 
161 
162 
162 
162 
162 

164 

165 
165 
160 
108 
165 
162 




















INDEX. xiii 


Page 

Pistache Cream ........ 163 

Strawberry Cream ....... 162 

Spanish Cream, Mrs. A. L. Comstock ..... 165 

Tapioca Cream, Miss Juliana Fitch ..... 164 

“ “ Mrs. Sarah Bissell . . . . .164 

Tutti Frutti, “ In the Kitchen ” ...... 163 

Vanilla Cream, Mary R. Pomeroy ..... 163 

Velvet Cream ........ 164 

Whipped Cream ........ 161 

ICES. 

Currant Ice ......... 171 

Ices ......... 170 

Lemon Ice, Miss Eliza Fitch ...... 170 

“ “ Miss S. W. R.171 

Orange Ice ......... 171 

Strawberry Ice, “In the Kitchen” . . . . . . 171 

WINE AND GELATINE JELLIES. 

A Bird’s Nest, Mrs H. C. . . . . . . . 175 

Cider Jelly, Mrs. J. B. Baldy.174 

Jellied Fruits ........ 175 

Lemon Jelly, Mrs. W. A. Reed . . . . . .174 

“ “ Mrs. J. B. Battelle.174 

“ . “ VI rs. C. Barker ...... 173 

Orange Jelly, Mary R. Pomeroy ...... 174 

Snow Jelly, Mrs. Standart ....... i7o 

Wine Jelly, Hattie Buck.173 

BREAD AND YEAST. 

Baking Powder Biscuit, Mrs. N. Marsh . . . . .191 

Bread, Mrs. D. Ketcham ....... 180 

“ Made Easy, Mrs. George Pomeroy .... 181 

“ Mrs. L. T. Thayer . . . . . . .181 

“ Mrs. F. D. J..182 

Bread Griddle Cakes, Miss D. E. Niles ..... 196 

Boston Brown Bread, Mrs H B. S. . . . . . 182 

Brown Bread, Mrs. J. K. S. . . . . . . . 182 

“ Mrs. II. M. Bacon ...... 183 

“ “ Mrs. L. L. Comstock . . . . .183 

Biscuit, Miss May Norton ....... ,185 

“ Steintrimer . . . . . .185 

“ Mrs. J. K. Secor ....... 185 























xiv 


/ 


INDEX. 


Breakfast Cakes, Mrs. L T. Thayer 
“ “ Mrs L. T. Thayer 


“ “ Mrs. F. D.J. 

Buff Cakes. Mrs J. S. Dickinson . 
Buckwheat Griddle Cakes . 

Corn Bread, Steamed, Mrs. S. E. Cummin 
“ “ “ Mrs F. D. J. 

Mrs. C. Croninger 
Corn Dodgers 
Corn Meal Cakes 


gs 


Very delicate 

Cinnamon Bolls 

• • • 

Flannel Bolls Mrs. Harry Colgate 
Flannel Cakes, Mrs David Smith 
Fritters, Mrs C. W. R 

with Corn, Hattie Buck . 
with Pumpkin, Mrs. A Reed 
with Apples, Mrs. J. M Viot 
French Toast or Fairy Bread, Mrs. J. B. B. 
Graham Bread, Miss May Norton 

Mrs. G. H. Newman 
Graham Bolls. Mrs F. Eaton 

Graham Muffins, Mrs. L. Campbell 

“ Mrs. W. St. John 
Graham Gems, Mrs. J. M Viot 

Mrs Hicks 
Graham Flour Cakes 
Green Corn C akes, Mrs. B B. Barney 
Indian Loaf, Mrs. G H. Newman 
Indian Meal Griddle Cakes, Miss A C. Mott 
Johnny Cakes, Miss Hattie Burton 
Milk Loast . 

Muffins, Mrs. E C. Shaw . 

“ Mrs. O. W. Valletta 
“ White, Mrs C. . 

New England Fire Cakes, Mrs. F D. J. 
Oatmeal Breakfast Cakes, Mrs. C. Barker 
Parker House Bolls, Mrs. F. Eaton 
Pop Overs, Mrs W. C. 

Mrs. B. Barney 
Rusk, Mrs Dr. Langworthy 
lea, Mrs. W. Williams 
Rice Tea Cuke. Miss S. P. . 



Matje 

. 187 
. 1ST 
. 188 
. 187 
. 195 

. 184 

. 184 
. 184 

. 195 
. 197 
. 197 
. 186 
. 186 
. 197 
. 193 

. 194 

. 194 
. 194 
. 185 
. 183 
. 188 
. 186 
. 1>*9 
. 189 
. . 194 
. 194 
. 196 

. 195 
. 184 
. 196 
. 195 
. 184 

. 189 
. 189 
. 189 

. 198 
188 
. 186 
. 188 
. 189 
. 186 
. 187 
. 188 











Index. 


xv 


Page 

Rice Griddle Cakes, Mrs C. Barker ..... 196 

Rye Drops, Mrs A. E. Scott ...... 190 

Rye Franklins. Mrs. Standart ...... 190 

Sallie Lunn . . . . . . . . .190 

“ Mrs. C W. R.180 

“ Miss E. Fitch . . . . . . .190 

Strawberry Sliort-Cake, Miss S. P. . . . . . 191 

“ Aunt Hannah ' . . . . . 191 

“ “ .192 

Tea Cakes. Mrs. W. W. Williams ..... 188 

Waffles, Mrs. E. C. Shaw ....... 192 

“ Soft, Mrs. C. ...... 192 

“ Mrs. J. N.192 

“ Quick, ........ 193 

“ without Waffle Irons ...... 193 

Yeast, Mrs. J. K. Secor . . , . . .177 

“ Miss May Norton ....... 178 

“ with Potatoes, Mrs D A Collins .... 178 

“ with Hops, Mrs. L. T Thayer . . . . .178 

“ Mrs. O. Vallette.179 

“ Salt Rising ........ 179 

“ Self-Made.179 

TABLE OF WEIGHTS AND MEASURES. 

Weights and Measures . . . . . . . 199 

CAKES. 

ICING FOR CAKES. 

Almond Icing ........ 203 

Boiled Frosting, Miss Juliana Fitch ..... 202 

“ “ Mrs J. W. S. . . . . . 202 

“ “ Mrs. Hunter ...... 202 

“ “ Mrs. G. E. Pomeroy ..... 202 

LARGE CAKE. 

Almond Pound Cake ....... 210 

“ Cake, Mrs. Fred. B. Dodge ..... 210 

Amazon Cake, Miss D. E. Niles . . . . . .211 

A Little Cake, Mrs. G. H. Newman . . . . .214 

Black Cake, Mrs J. W. V/alterhouse . . . . .203 

Blackberry Cake, Mrs. C. . . . . . . . 205 















XVI 


INDEX. 






Bread Cake, Mrs. Wm, Cummings 
Mrs. Robert Bell 

Berwick Sponge Cake, Miss D. E. Niles . 
Boiled Sponge Cake, Mrs. Drew . 

Citron Cake, Mrs. A. L. Backus . 
Connecticut Election Cake, Mrs. Dr. Skinner 
Coffee Cake ..... 


“ Mrs. B. B. Barney 
Cocoanut Cake, Mrs. John Milburn 
“ “ Miss D. E. Niles . 

Mrs. Drew 

Corn Starch Cake, Mrs. Chadwick 
Chicago Cake, Mrs. C. 

Cream SpongeCake, Mrs. R M. Patrick 
Delicate Cake, Mrs. J. W. Walterhouse . 
“ “ Mrs. O. W. Vallette 

Mrs. Bellamy 

Dried Apple Cake, Mrs. S. 

Farmer’s Fruit Cake, Mrs. E. Bissell 
Federal Cake, Mrs. C. 

Fruit Cake, Mrs W. A. Reed 
“ Mrs. Clapp . 

Mrs. M A. Harrington 
“ Mrs. A. W. Barlow . 

Mrs. Mitchell (Cincinnati) 

“ “ Mrs. C. A Dodge 

French Cake, Miss S. Page 
Gold Cake. Mrs. W. A. Reed 
“ “ Mrs. W. A. Reed 

Gingerbread, Mrs. S. M. Presou . 


Soft, Mrs. J. M. Barker 

Mrs. M. D. Carrington , 

“ Mrs. G. W. Newman 
“ Without Eggs, Mrs. R M. Patrick 
(linger Drop Cake, Hattie Burton 
Hickory Nut Cake, Mrs. John Milburn 
Imperial Cake, Miss D. E. Niles . 

Mrs. M. Hough 
Lady Cake, May Norton 
Lemon Cake, Mrs. J. B. Bat telle . 

Loaf Cake, Mrs. B. B. Barney 
Marbled Cake, Mrs. A. E. Scott . 

Mrs. Runty’s Cake, Mrs. Dr. Bergen 


Page 
. 206 
. 206 
. 216 
. 216 
. 20 ? 

. 206 
. 206 
. 206 
. 210 
. 211 
. 211 
. 214 
. 211 
. 215 * 
. 209 
. 209 
. 209 
. 205 
. 205 
. 207 
. 203 
. 203 
. 204 
. 204 
. 204 
. 205 
. 211 
. 213 
. 213 
. 217 
. 217 
. 217 
. 217 
. 217 
. 218 
. 210 
. 212 
. 212 
. 212 
. 209 
. 206 
. 213 
. 212 












INDEX. 


XVII 


Pearl White Cake, Mrs. Wm. Cummings 
Pint Cake, Mrs. G. H. Newman 
“ “ Mrs. G H. Newman 

Pound. Cake, Mrs. M. Hough 
Queen Cake, Mrs. Fred. B. Dodge 
“ “ Mrs. Dr. Skrnner . 

Spice Cake, Mrs. A. L. Backus 
“ “ Mrs. O. C. Smith 

“ “ Miss Nora Shirley 

Scotch Cake, Mrs John Milburn . 

Silver Cake, Mrs. W. A. Reed 
Starch Cake, Mrs. J. II. Beatty 
Sponge or Snow Cake, Mrs. W. A. Reed 
Sponge Cake, Mrs. G. W. Davis . 

“ “ May Norton 

“ “ Mrs. A. L. Backus . 

“ “ Mrs. Drew . 

Soft Molasses Cake, 31 rs. C. 

White Cake, Mrs. G. H. Newman 
White Pound Cake, Mrs. F. D. J. 

% 

LAYER CAKES. 

Caramel Cake, Mrs. Geo. McCracken 
Chocolate Cake, Mrs. 31. D. Carrington . 

“ “ Mrs. O. C. Smith 

“ “ 31rs. A. W. Barlow 

Custard Cake, 3Irs 31. D. Carrington 
“ “ 3Irs. A. W. Barlow 

4 4 4 4 

• • • • 
Cream Cake, 3Irs. B. B. Barney . 

Ice Cream Cake, 31iss C. A Dodge 
“ “ Mrs. Dr. Bergen 

Jelly Cake, 3Iiss Sarah Page 
Lemon Cake, 3Irs C. 

“ “ 31. R. Pomeroy 

“ “ 3Irs. W. H. II. Smith 

Mountain Cake, Mrs. G. H. Newman 
Orange Cake, 3Irs. C. 

“ “ 3Irs. A E. Scott 

Tri-Co!ored Cake, 31 rs F. B. Dodge 
Sponge Jelly Cake, Mrs. II. 31. Bacon 
Sour Cream Cake, Mary R. Pomeroy 
Washington Cake, 3Irs. E. Bissell 
B 


Page 

. 209 
. 214 
. 214 
. 212 
. 208 
. 208 
. 207 
. 207 
. 208 
. 211 
. 213 
. 213 
. 215 
. 215 
. 215 
. 216 
. 210 
. 216 
. 209 
. 210 


. 225 
. 224 
. 221 
. 224 


. 223 
. 223 
. 224 
. 221 


ooo 


. 219 
. 218 
. 218 
. 219 
. 221 
. 219 
. 219 
. 225 

. 219 
ooo 

. 220 












INDEX. 


• • « 
XVU1 


Page 

White Almond Cake, Mrs. (\ A King . . . . 220 

White Mountain Cake. Mrs A. L. Backus .... 220 
“ “ Mrs W. W. Williams .... 221 

“ 44 “ Mrs. B. B. Barney .... 221 

SMALL CAKES. 

Brandy Snaps, Mrs B. B. Barney ...... 200 

Brittle Cookies, Miss 1). K. Niles ...... 229 

Cocoanut Drops, Mrs Stai dart ...... 220 

“ “ Mrs. Standart ...... 220 

“ “ Miss Sarah Page . ... . . 226 

Cocoanut Wafers, “ In the Kitchen ” . . . . .227 

Cookies of 1812, Mrs E. Chapin ...... 228 

“ without Eggs, Mrs. C. . . . . . 228 

“ Mrs W. Williams.229 

Chocolate Cream Cakes . . . . . ' . . 228 

Cream Cakes. Miss Kate Nickles ...... 227 

Drop Cakes, Mrs. B. B. Barney ..... 220 

Ginger Cookies, Mrs Dan Collins ..... 229 

“ “ Mrs. M D. Carrington ..... 200 

“ “ Mrs. F. Eaton , . . . . . 200 

Ginger Snaps, Mrs. R. M Patrick ...... 200 

Hartford Cream Cakes. Mrs. ( hadwick ..... 227 

Hickory Nut Cakes. Mrs. Thomas Daniels .... 226 

Jumbles, Mrs M D. Carrington ...... 200 

“ Miss S. Page ....... 281 

Lunch Cookies, Mrs. M. C. B . . . . . . 228 

Little Pound Cakes ....... 227 

Mrs Griffin’s Cookies ....... 229 

Molasses Cookies, Mrs. J. B. Hoag ..... 239 

Qiioen Drops, Mrs. G II. Newman ..... 225 

Lard Tarts, Mrs. S. J. Dick ...... 232 

Scotch Short Bread, Mrs. David Smith ..... 231 

Spanish Bunns, Mrs. L. L Comstock ..... 231 

Sugar Cookies, Miss Hattie Burton ..... 229 

“ .229 

Tea Cakes, Mrs J. B. Bat telle ...... 232 

Wafers, Mrs. C. R. Messinger ...... 226 

W'igs, Mrs. M. Johnson . . ... . . . 201 

Whig Jumbles, Mrs. W. A. Reed ...... 231 

FRIED CAKES. 

Baking Powder Doughnuts, Mrs. L Humphrey . . . 233 

Connecticut Doughnuts, Mrs. A L. Backus .... 233 
Crullers, Mrs. H. M. Bacon ...... 234 









INDEX. 


XIX 


Page 

Crullers, Mrs. C. L Young ...... 234 

Doughnuts, Mrs. D. A. Collins ...... 233 

Fried Cakes, Mrs. C. A. Croninger ..... 233 

“ • “ Mrs N. B Eddy.234 

“ “ Mrs. F. D. J..234 

Raised Doughnuts, Mrs. O. L. Peek ..... 232 
Raised Fried Cakes, Mrs. Dr. Skinner ..... 233 


CONFECTIONERY. 

Caramels, Mrs W W. Williams . 

Chocolate Caramels, Lizzie M. Peek 

“ “ Mrs. J. M. Gloyd . 

Cocoa nut Drops ..... 
Cocoanut, Candy ..... 
Cream Candy, Airs. L. L. Comstock . • . 

“ “ Mrs Mitchell 

Butter Scotch. Mrs. M. D. Carrington 

“ “ H. 

Lemon Drops, Mrs W. C. . 

Maple Sugar Candy, Mrs. W. C. . 

Macaroons ...... 

Meringues . . ... 

Molasses Candy, Mrs. David Ketchum . 

“ “ Lizzie M. Peck . 

Orange, Cocoa or Pine-Apple Kisses 
Strawberry Meringues .... 

Sugar Kisses, Marianne .... 

Taffy Candy, Mrs. .T. C. Hall 

FRUITS —FRESH. 


Ambrosia ......... 141 

Cherries ......... 142 

Currants .... ..... 142 

How to Serve a Water-Melon, “ In the Kitchen ”... 141 

Oranges and Bananas, Mrs. C. Barker ..... 141 

Pears ......... 142 

Small Fruits ......;< 142 

Sugared Fruits . . . . . . . .142 

FRUITS—STEWED AND BAKED. 

Apple Sauce, Mrs. R. M. Patrick . . . . . 243 

“ Mrs Dr. Lang worthy ..... 243 

Apples, Baked ........ 243 

44 .243 

Apple Float, Mrs S. J. Dick ...... 244 


. 236 
. 237 
. 237 
. 236 
. 236 
. 237 
. 237 
. 237 
. 238 
. 337 
. 238 
. 239 
. 239 
. 238 
. 238 
. 240 
. 239 
. 239 

OQft 

















XX 


INDEX. 


Apples and Quinces 

Compote of Pears. Mrs. J B Battelle 

Pears. 

“ Stewed .... 

“ Baked 
Pie-Plant, Baked 

Orange Compote, Mrs. C. A. King 

PRESERVED FRUITS. 

Canned Cherries 

Peaches. Mrs. J. R Osborn 
Strawberries 

• • • 

JAMS. 

Apple Jam . 

Raspberry Jam 

Pine-Apple Jam .... 

Quince Jam . 

• • • • 

Strawberry Jam 

^ • • • 

JELLIES. 

Apple Jelly ..... 

Crab-Apple Jelly . . * 

Currant Jelly, Mary L. Young ! 

Grape Jelly . 

Damson Cheese, Mrs C. West 
Dried Currants 

C urrants and Oranges, Mrs. John Gardiner 
Orange Marmalade, Mrs. J. S. Young 

SWEET PICKLES. 

Peach Pickles 

Pickled Cherries. Mrs. E. B Hamm 
Pickled Plums, Airs. J. R Osborn 
Spiced Currants, Mrs M A Beach 
Spiced Grapes, Mrs J. R. Osborn 
Sweet Pickles, Airs. C W. R. 

Airs. Barker 

“ Tomato Pickles, Airs. J. S. Norton 
Tomato Jam 

SOUR PICKLES. 
Chow-Chow, Arrs. A. L. White 

Airs. D A Collins . 

Airs. S. Parmelee 

Cucumber Pickles, Mrs B. D. Harris 

Airs. E. Chapin . , 


Pape 

. 244 
o g 

• <Np M. U. 

. 245 
. 245 
. 245 
. 345 
. 244 


. 247 
. 247 
. 247 

. 249 
. 248 
. 249 
. 249 
. 249 


. 248 
. 249 
247 
. 248 
. 250 
. 250 
. 250 
. 249 


. 258 
. 252 
. 252 
. 258 
. 252 
. 258 
. 2 >8 
. 253 
. 254 


. 2.55 
. 255 
. 255 
. 2.56 
. 256 























INDEX. 


XXl 


English Piecalilly, Mrs. A W Barlow 
French Pickles, Mrs. C. A. King 
Green Tomato Pickles, Mrs. E B. Hamm 
Mangoes, Mrs J. M. Brown 
Mustard Pickles, Mrs. Hartwell Osborn . 

Pickled Cabbage, Marrinnne 

DRINKS 

Beer ...•••• 

Blackberry Wine .... 

Cafe-an-lait ...••• 
Cherry Cordial ..... 

Chocolate ...... 

Coffee ...... 

“ Mrs. Barker . 

“ Meringued ..... 

Currant Wine,’Mrs. A. H. J 
“ Shrub, H S C. 

Egg Nogg .... 

Iced Punch . 

Lemon Beer 

Lemonade ...••• 
Milk Punch . 

Mulled Wine ..... 

Raspberry Vinegar, Mrs. C. West 
“ Acid, Miss C. Bronson 
Spiced Blackberry Syrup, Mrs. P. Birekhead 
“ Brandy, Mrs C. Bronson . 

Tea ..*•••* 

“ a-la-Russe . 

“ Iced ...••• 

THE SICK-ROOM. 

Beef Sandwich . 

“ Jelly 

“ Tea. 

Food for Invalids . 

Chicken Broth «. • • * 

Corn Meal Gruel • • 

Farina Gruel • 

Arrow Root Gruel . 

Jelly for Invalids . 

Rice Jelly . 

Fine Milk Punch . 


Past 

237 

234 

254 

236 

257 

257 


. 265 
. 263 
. 262 
. 264 
. 262 
. 261 
. 261 
. 262 
. 264 
. 264 
. 265 

. 265 
. 264 
. 264 

. 265 

. 263 
. 262 
. 262 
. 268 
. 263 
. 260 
. 261 
. 261 


257 

257 

268 

268 

268 

268 

568 

268 

268 

269 


























XXII 


INDEX. 


Wine Whey 
Panada 
Milk Punch . 

Pleasant Drink in Fever 


Cough Remedy 
Cough Syrup 
Recipe for Hoarseness 

Whooping Cough 
“ “ ( roup •. 

Salve for Chilblains 
Remedy for a Felon 
For Headache 
Tooihache . 


i i 


Earache 

Neuralgia 

Liniment for Bruises 
A Deodorizer 
Cholera Medicine 

«« M 


Antidote for Poisons 

“ by Acids 
for Alkaline Poisons 
for False Mushrooms 
for Arsenic 
for Strychnine 
for Corrosive Sublimate 
for Nitrate of Silver 
for Antimony 
44 for Tin . 


MI SCELLANEOU8 

Plants 

To Grow Hyacinths in Glass 
To Preserve Autumn Leaves 
To Keep Cut Flowers Fresh 
To Revive Withered Flowers 
Violet Perfume 
Cologne Water 
To Remove Sunburn 
To Raise the Pile of Velvet 
Tooth Powder 
Cold Cream . 

Lip Salve 


P»g' 
. 269 

. 269 
. 269 

. 269 
. 269 
. 209 
. 270 
. 270 
. 270 
. 279 
. 270 
. 270 
. 270 
. 871 
. 271 
. 271 

. 271 
. 271 
. 271 
. 271 
. 271 
. 878 
. 272 
. 272 
. 272 
. 272 
. 272 
. 272 
. 272 
. 272 


274 
874 
274 
274 
274 
274 

274 

275 
275 
275 
275 
275 

















INDEX. 


xxiii 


Codfish Skin for Coffee .... 
Biine for Butter ..... 
Ah Ice Pitcher ..... 
Salve for Chapped Hands .... 
To Prevent Calicoes from Fading 
To Wash Black Calicoes and Percales 
To Clean Black Dresses .... 

“ Black Silks .... 

“ Colored Silks . 

“ Kid Cloves .... 
To Bleach Muslins ..... 
To Restore Color ..... 
To Remove Mildew .... 

To Remove Fruit Spots .... 

“ Sewing-Machine Oil . 

“ Spots from Furniture 
“ Paint from Glass 

To Clean Oil-Cloths .... 

“ Matting ..... 

To Remove Grease Spots from Carpets . 

“ Rust from Steel 
“ Iron-Rust .... 

“ Ink Stains .... 

Javelle Water ..... 

Blueing ...... 

Washing Fluid ..... 

Hard Soap ...... 

Toilet Soap ...... 

Soft Soap ...... 

Ironing Starched C'lothes .... 

To Make Starch ..... 

Cold Starch ...... 

Paste ...... 

A Good Cement ..... 

Furniture Polish ..... 

To Rid Rooms of Insects .... 

*• “ Cockroaches 

“ Furs from Moths .... 

To Destroy Bugs and Moths 

Red Ants .... 

Order of Dinner Service 

Bills of Fare ..... 

Allow am k of Si pplies for an Entertainment 
Accompaniments for Principal Disiies 


Page 

275 

275 

275 
27(5 
27(5 
27G 

276 
27(5 
27(5 
276 

276 
27(5 
270 

277 
277 
‘27 7 
277 
277 
277 
277 


. 277 
. 277 
. 278 
. 278 
. 278 
. 278 
. 278 
. 278 
. 278 
. 279 
. 272 
. 279 
. 279 
. 279 
. 279 
. 272 
. 280 
. 280 
281-282 
283-280 
. 287 
287-289 













XXIV 


INDEX. 


O KRMAN RE Cl PE 8. 

Auisbrod, Frau Emma Phillips 
Braune Bouillon, Theo. Schwartz . 

“ Suppe 4 * 

Braune Ragout “ 

Ballfleisch. Theo. Schwartz 
Braune Farce, “ 

Bl au lie Sauce, *• 

Broedkloes'e fuer Suppe, Frau Tlieo Schwartz 
Deutsches Schwarzbrc d, Frau Roemer 
Erbsen Suppe, Frau i heo. Schwartz 
Eiergrutze mit Milch, “ ** 

Eierkloesse, “ «• 

Ein Deutsches Gericht. Frau Weber 
Fisch Salat, Frau Tlieo. Schwartz, 

Gernchrter Gugelhopf mit Rosenen, Frau Phillips 
Hamburger Schwarzbrod, Frau L. A Fontaine 
Hefe, «« “ 

Kaffeebroedchen, “ “ 

Mock-Turtle Suppe, Frau Tlieo. Schwartz 
Manhdelhaenfchen, Frau Adolph Brand 
Mehlkloess, (Kluemfe) Frau Thco. Schwartz 
Ragout Von Tauben “ “ “ 

Sago mit Milch, “ “ ** 

Schclbroeter oder Turtle Suppe“ 

Suppe von Weissen Bohnen “ 

Sago mit Rotheni Wein, Frau Weber 
Stand von Kalbfuessen “ “ 

Saucisson, Frau Theo. Schwartz. 

Schweinerucken Beize, “ 

Supferkloss, “ 

Suppe von Gclben Erbsen “ 

Suppe, Fruu Weber 

Spargel in Butter Sauce, Frau Emma Phillips 
Stern Pudding, Frau Adolph Brand 
Schwarzhrod. Frau Scball 

• • 

Weissen Wein Sauce, Frau Adolph Brand 
Wein Suppe, Frau Mack 
Weisse Farce, Frau Theo. Schwartz 
Wcisser Tagout •* 

Wein Suppe, Frnu Joseph Mack 
Zimract*'erne, Frau Adolph Brand 


11 


Page 

. B01 

m 

. 291 
. Ml 
. 293 
.* 293 
. 293 
. 296 
. 304 

. m 

. 298 
. 297 
. 300 
. 294 
. 301 

. 303 
. 302 
. 305 
. 295 
. 302 
. 296 
. 291 
. 298 
. 295 
. 298 
. 299 
. • o99 
. 294 
. 294 
. 296 
. 297 
. 300 
. 801 
301 
. 304 
. 302 
. 299 
293 
. 291 
304 
802 














The Home Cook Book. 


THE T .A. IB I_i IE- 


BREAKFAST. 

I IE chief essentials of table elegance are cleanliness, order, andconven- 
ient arrangement. The most simple table service—bright, clear, well 
polished and well arranged—gives zest and enjoyment to any repast, and 
which refined taste may heighten into positive beauty. The smooth, even 
cutting of the bread; the careful nicety of serving any dish; the neat 
arrangement of butter; the clean white napery; the clear coffee, and the 
polished table service, are evidences of economy, good taste, and that 
careful provision for the higher cultivation of mind and sense which 
should be a prominent ambition with every house mother. It is not neces¬ 
sary in anj' family that wrinkled, soiled table cloths or napkins, linty 
glasses, or dingy silver, should ever make an appearance, and it is to these 
small details rather than to expensive adornment in which the beauty of 
home finds its finest expressions. 

In laying the cloth the table should first be covered with a white cover 
laid over it. This gives the table linen a whiter appearance and deadens 
sound. For this purpose Canton flannel cloth is recommended, and 
should be made with eyelit holes at the ends which can be fastened to 
knobs beneath the table for this purpose, and which will keep thr smooth 
and in place. Over this cover the table cloth will be laid evenly and 
smoothly so that the folds in the center of the cloth shall lie in the center 
of the table, the edges of this hanging thus evenly around the table. A 
point so evidently the thing to do might seem unnecessary to mention, 
but in this as in many other directions we have given to our young house¬ 
keepers, it is one that cannot be too carefully urged upon the attention of 
servants. 

At Breakfast the server may be placed for the coffee service, or not, as 
may be the choice. In many families the pretty colored table cloths are 
used at this meal, of delicate buff, crimson or other choice colors. 




6 


HOME COOK HOOK. 


Some authorities insist upon placing of the server at the end of the table, 
while others recommend the seat for the lady and gentleman of the house 
directly opposite each other at the center of the sides This places the 
father and mother more directly in the midst, and where the family is 
large and there is no waiter at the table, is more convenient. The cups 
should be placed with the saucers at the left of the hostess, the sugar in 
front, and the cream, hot water and coffee at the right hand. If the 
server is not placed at breakfast, mats should be used for the coffee and 
hot water, to protect the table cloth. Tumblers and napkins should be 
placed at the right where the plates will be, while the arrangement of 
spoon, knife and fork will form a hollow square; the dessert spoon at the 
right hand, the bowl uppermost, the knife across the top and the fork at 
the left hand. Place extra milk and cream pitchers for oatmeal, and 
molasses pitchers for cakes at the corners with handles towards the cor¬ 
ners of the table. Where the family is large, the butter dishes should be 
placed at each end or at each corner, with the individual butter plates to 
serve upon. Where the family is small, one dish may be used and placed 
in the center of the table. 

Save the center of the table for some attractive dish of fruits or tlowers. 
A single vase of tlowers, brightly polished glass and silver or plated ware, 
with pretty fanciful porcelain and snowy-white napery, are a gratification 
to sight and taste and have an influence through all the ways of life. 
There is no point we would so strongly urge upon the young housekeeper 
as in the choice of her table service, which, if possible, should be of 
tine quality and of graceful forms. This may be more expensive at first, 
but adds so much to the daily beauty of home that it should not be dis¬ 
regarded. Save, if you must, in «ther ways, especially in those fancies in 
lace and embroidery, which are not the most positive expressions often of 
tine taste or good sense, that you may have the means to make this one 
spot bright and attractive where your family gather each day and from 
which each goes forth cheered by the pleasant communion of these dailj 
reunions for the conflicts of life. 

Bread is most elegantly served at breakfast placed in the bread tray and 
cut by the servant at the sideboard as desired. Coffee and tea are most 
stylishly served at the close of the meal. This is a custom to which many 
will object, but is entirely consistent with correct principles of hygiene. 
When the spoon is left in the tea or coffee cup it signifies that the one 
who thus placed it has had enough; when the spoon is placed in the saucer 
the hostess may understand another cup of tea or coffee is desired. 

Fresh fruits are the mode for the first course at breakfast — oranges at 
all seasons, and other fruits in their season as they can be conveniently 
obtained. Serve these to each person with the pretty fruit plates and 
fruit napkins. Although the most stylish mode is beginning this meal 



HOME COOK BOOK. 


7 


with fruit and closing with the coffee, there are many good old-fashioned 
sensible people who will choose to reverse this order of things, but whether 
at the beginning or at the closing of your meal, by all means have fruit of 
some sort on your breakfast table. 


DINNER. 

The decoration and arrangement of the table is a very essential point to 
be regarded, and can seldom be left wholly to the care of servants. In 
laying the cloth, the table should be first covered with a white cloth, over 
which is spread a white damask table-cloth. This is now rarely removed 
for dessert at dinner, because large damask cloths or napkins are placed 
under any dishes liable to soil the cloth, and are easily removed with the 
last course; while the tasteful adornments of flowers, fruits and lx>n bon*, 
are not so easily displaced as formerly. 

Gracefully shaped epergnes, composed of crystal and silver, are very 
stylish, and when arranged with low plates, or branches and shallow dishes 
to hold bon bon*, fruits, flowers and ferns, artistically mingled, the effect 
is always pleasing to the eye. 

At elaborate dinners and suppers, the center ornament is usually a 
candelabrum, a plateau, an epen/neov a vase of flowers. The mats for the 
various dishes arranged, the ornamental vases are placed between the 
bottom and top dishes or wine coolers, with the wines in the original bot¬ 
tles loosely corked. The spoons for helping the various dishes, asparagus- 
tongs, fish-knife and fork, or slice and carving forks, are placed in front 
of the respective dishes to which they belong; and knife rests opposite 
to those who are to carve, with a bill of fare, and a pile of soup plates to 
help the soup. 

Small bouquets are often placed upon the napkin of each guest, and 
many of the dishes may be tastefully decorated with leaves and flowers. 
At stylish dinner parties, an ornamental card, tastefully designed, is often 
laid upon each plate, with the name of the guest upon it. Lights, either 
at or after dinner, should be subdued, and above the guests, if possible, so 
its to be shed upon the table, without interrupting the view. 

White kid gloves are always worn at large dinner parties, but are taken 
off before the knives and forks are brought into requisition. Beside the 
napkin should be placed a small square piece of bread, three inches in 
width and thickness, or rolls may be used. Butter is never en regie at dinner. 

The arrangement of silver and cutlery upon the table varies with the 
style of the entertainment. Care should be taken that each guest is pro¬ 
vided with silver spoons and cutlery for the different viands served. At 
dinner two large knives and forks are needed—knives at the right and 






8 


HOME COOK BOOK. 


forks at the left of the plate; also a soup spoon; and when the dessert is 
served, a silver knife, fork and spoon are placed upon the dessert plate, 
with a "lass finger-bowl and doiley at the left. On taking this, the guest 
places the knife* and spoon at the right side and the fork at the left, and 
spreads the doiley at the left, placing the finger-bowl upon it; and when 
the repast is finished, he dips his fingers in the bowl and dries them upon 
his napkin In some circles the fashion prevails of placing finger-glasses 
just preceding dessert, while in others, cut-glass bowls partially filled with 
rose or orange-flower water, iced in summer and lukewarm in winter, are 
passed down each side of the table; into these the guest dips the corner of 
the dinner napkin, and just touches the lips and tips of the fingers. 

When wines are used, (and we could wish that the “Queens of So¬ 
ciety” would take the step in the right direction and abolish the custom 
altogether,) each guest should be provided with three glasses of different 
styles—one tor claret wine, one for Madeira or sherry, and one for cham¬ 
pagne When the latter is - served, it is handed around upon a waiter or 
salver, commencing at the right hand s'de of the table, (from the top and 
bottom simultaneously,) without distinction as regards ladies or gentle¬ 
men; or, instead of being handed upon a salver, the bottle being enveloped 
in a clean dinner napkin as far as the neck, the servants pour the wine 
into the glass at the right hand of the guest. Liquors are served when 
the sweets are on the tabic. It is not so customary now as formerly to 
drink healths The servant passes the wine, and you accept or decline at 
pleasure. If you do not drink it, quietly cover the top of your glass with 
your fingers, saying ““Please excuse me.” 

Raw oysters or clams upon tin* shell are usually the first course at din¬ 
ner; then follows the soup, of which every one partakes. This should l>e 
served by the lady of the house. At dinners, there will often Ik? two 
kinds of soup—one dark-colored, the other white—of which you may 
take your choice. . Then the fish should 1 m* served with sauce, sliced 
lemons and jelly. 

The second course consists of roasts—turkey or fowl; ham garnished; 
tongue or frirandt/tu, with small dishes for corners; nirrien, rofjovt* and 
vegetables. 


THE DESSERT. 

Pastries and puddings are first in order at dessert. 

\\ hen the party is large and ices are served, the ice plates are placed 
around the table, the ice pails at both ends, and dishes of wafer biscuits at 
the sides. Some persons have the ice served in glass dishes, which, 
together with the wafer biscuits, are handed around before the usual des¬ 
sert. When there is preserved ginger, it follows the ices, as it serves to 





HOME COOK BOOK. 


9 


stimulate the palate, so that the delicious coolness of the wines may be 
better appreciated. The side and corner dishes usually put on for dessert 
consist of compotes in glass dishes; frosted fruit, served on lace paper in 
small glass dishes; biscuits, plain and fancy, and fresh fruit. Coffee 
should always be the last thing served, and is handed around in cups; is 
very strong, and should be taken without cream or sugar. After-dinner 
teas consist, stylishly, of simple refections of cups of fragrant tea or 
coffee, served with cream and sugar, accompanied with thinly-cut slices of 
rolled bread or sandwiches, wafer biscuits, and sometimes mixed cakes. 

Hot suppers are now seldom served. Late dinners are considered more 
elegant, with simple refections later. Russian tea is made in the ordinary 
way, with the addition of sliced lemon, and is very much in vogue. In 
table service, the present fancy is variety. No two plates or cups should 
be alike in form or color, but of Sevres and porcelain ware, which is 
exquisite in finish and design, and enhances the enjoyment of a meal by an 
appeal to our (esthetic tastes. 

The present style of taking coffee at the close of both breakfast and 
dinner, is a healthful custom and should be generally adopted on hygienic 
principles. Dejeuners a la fourchette are laid the same as for supper, except 
that tea and coffee are introduced after the solids are removed. Refresh¬ 
ments at matinees, wedding receptions and dancing parties, are stylishly 
served as at New Year receptions, where servants in attendance help the 
guests to refreshments, which are laid in a side-room or the dining-room. 

HOW TO SERVE AN ORDINARY DINNER EVERY DAY. 

MRS. W T . II. II. S. 

Suppose that we have a waitress totally untrained, how shall we go to 
work with her? The ordinary service will probably be three courses. 
Beginning with soup, this will be placed before the mistress of the table 
with ladle and soup-plates. The dinner plates being placed around the 
table, with knife, fork, and spoon for each person arranged according to 
given directions. As the soup is served by the lady the waitress carries 
each plate and places it in order before each person as the hostess directs. 
Bread or crackers may be passed next. When this is finished the soup- 
plates, spoons and tureen will be removed from the table in quiet order. 
Next the roast will be brought in, and which will be set before the gentle¬ 
man of the house; the vegetables, (usually three,) one before the lady and 
the other two, one on each side of the table, symmetrically arranged. If 
the dishes are of different shape and two of them alike, say oval shape, 
place these at the sides and a round one before the hostess. The waitress 
will stand behind the carver, and as he places meat on a plate she gives 



io 


HOME COOK HOOK. 


him another and pusses the first plate for the vegetables, and then before 
the person first to be waited upon. 

Sometimes u lady prefers that all the vegetables shall be placed in front 
«»f her. They can be nicely arranged so, and are sooner served. Then 
the girl has only to pass from the carver to the lady and back again. 
After all are served, she must till the glasses and pass the bread and notice 
what is wanted. She should learn to do this without being told every 
time. This course finished, she removes all but the water-glasses. She 
should have ready two plates, and take up the salt-cellars on one, and the 
small butter plates on another. Nothing is so disgusting as to see the din¬ 
ner carried off in a muss, mashing a large plate down into the butter of a 
small plate. If the butter has been used as cleanly and decently at table 
as it should be, then take it off on a plate by itself and it is clean to use 
again. And just here we might borrow a good piece of economy from the 
French, and as the dining-plates are removed all in good order without 
slopping everything on them, we are all supposed to eat clean enough to be 
willing to save what we leave. Nice little pates, croquettes, etc., for tea 
are the result. Now that all is removed, the girl must brush off the 
crumbs, set the dessert in front of the lady, with a clean plate, knife and 
fork, or spoon at each place. She must pass the dessert as it is served, till 
the glasses once more, and now she can usually go. During the season of 
melons, grapes, etc., finger bowls are very pleasant, especially where chil¬ 
dren are. Many families of no pretension use them everyday. It requires 
very little trouble. 

There is not even a little nurse-maid but can be taught in a few lessons 
to serve nicely every day. .lust give her this chapter to read. 

Suppose our dinner commences with fish. This should be placed before 
the host, with no vegetables on the table, except, if you like macaroni; 
bread or crackers go with it. Then bring on the meat, etc. But in a small 
family, if you make fish tin course, it may he accomplished with vege¬ 
tables. When your dinner begins without soup or fish, have the meat and 
vegetables already placed on the table, with all that belongs to this course. 
If you still wish to make three courses of it, you can add a nice salad, or 
light dish, before the dessert. But in any case, the crumb-brushing should 
take place just before the pastry and fruit are brought on. 

After the table is nicely set, insist that its symmetry be preserved. Don't 
let any one put down the bread-plate or anything else, in any other than its 
own place. When the pickles are passed, see that the dish is returned to 
its own spot. If any one drops it half-way, do not hesitate to ask that it 
be put back. If the girl docs not notice all this (and she should,) speak to 
her quietly to replace things. If the bread is on one edge, half off the 
table, or left standing partly on a salt-cellar with the slices gliding off, tin* 
pickles set on a pile o( saucers, a small plate of tomatoes on top of an 





HOME COOK HOOK. 


i r 


unused ^lass, what a crazy-looking table you have. Keep everything 
stiaight till the end. Do not allow the children to clatter their knives and 
forks in salting their food. Let them laydown the fork a moment and 
take the salt on the knife, rapping it against the fore linger of the left 
• hand. All the usual rattle of using salt at table is unnecessary and 
objectionable. 

TO CLEAR A TABLE AFTER ANY MEAL. 

First remove the eatables in the dishes from which they are served; then 
put away all glass, silver and china that has not been used. The butter 
taken from the small plates may be scraped on to a clean plate for kitchen 
use. This piece of economy is proper, as no one uses the knife, which is 
the only article that is used for butter, to touch the lips. The forks and 
the spoons should be gathered and placed in a pitcher with warm water, 
blades and bowls downward. The handles of knives should never be im¬ 
mersed in hot water, as this cracks them. The plates should be removed, 
a few at a time, from the table on a large server without scraping them, as 
this process is apt to soil the table-cloth and is most properly done in the 
kitchen. 

Brush the crumbs from the cloth, and if there are any spots on it these 
may be removed by placing under a thick, clean folded towel and rubbing 
the table-cloth with clear suds with a clean coarse napkin, which will be 
used solely for this purpose. Before the cloth is entirely dry, fold it and 
place under some heavy weight. 

Tumblers should never be put into hot water after holding milk, as 
this drives the milk in, giving a cloudy appearance which can never be 
removed. It is best to wash these in tepid water, wiping them without 
draining on fresh towels until bright and polished. Where individual salt¬ 
cellars are used they should be attended to after each meal, emptying them 
and washing as the glasses. Before each meal, sift the salt for filling them 
on stiff white paper; fold this, forming a trough, and pour the salt lightly 
in. It is decidedly bad taste to tap the knife in salting the food. 


SUPPER. 

The custom of late dinners has nearly made the old-fashioned tea table 
obsolete. The tea table, however, still has an existence in many elegant 
homes and is not an affair in social life to be lightly passed over. At this 
meal the table is most stylishly set without the table-cover, with pretty 
crocheted mats under every plate. Small plates are used for supper, and the 





HOME COOK BOOK. 


I 2 


arrangements of knives and forks and spoon for each plate the same as at 
breakfast. I’se fringed napkins for tea, lying on each plate. The relish 
<>f cold meat, fish or game will Ik* placed before the gentleman of the 
house. T he lady will serve the tea in fine china cups, which at tea may be 
handed around at the beginningof the meal. The server is not “ in order” 
ai this repast. Arrange fruit, cake, flowers and other viands tastefully 
and conveniently. (tarnish the platter of thinly-sliced cold meats with 
curled parsley leaves. Serve honey in the comb and the rich golden butter 
molded in balls or pretty fanciful form. The snowy biscuit, the gracefu 
basket of delicate cakes, the dainty relishes, the tea, fruits—fresh or pre¬ 
served— the flowers, and the subdued evening lights, form a picture 
we would not willingly permit to fade from our visions of home. Out of 
merely fashionable life the tea becomes of much importance—is the most 
cheerful of our social repasts, and to which the unexpected guest will find 
the most cordial welcome. 

“Now etir the tire, close the shutter* fast. 

Let fall the curtains, wheel the *ofa round, 

And while the bubbling and loud hissing urn 
Thrown up a nteanij’ column, and the cups 
That cheer, but not inebriate, wait on each, 

So let us welcome peaceful evening in.”— Cow/xr. 




Bill* of fare and other suggestions upon 
closing departments of this work. 


the arrangements of meals will be found in the 







HOME COOK BOOK 


13 



SOUPS. 


be formed 
ps. These 

latter varieties, however, are not commonly preferred, and soup may be 
generally understood as formed from the broth of meat. For this purpose 
all kinds are used, as beef, veal, mutton, poultry, game, or fish, and are 
prepared in two ways : first, by putting the raw meat in the pot, pouring 
over it cold water, and then allowing it to simmer gently over the fire, 
closely covered, for several hours, or until the meat is very tender; or, 
secondly, by frying or roasting the meat until partly done, then putting 
into water and boiling until the meat falls from the bones. This method 
is mostly used with poultry, game or fish, and would be impossible with 
the large shin bones of beef or veal which are commonly used for this 
purpose. Very good soups, it must be allowed, are made from these coarser 
portions of the meat, but the finer varieties are prepared from pieces where 
the meat is largely in excess of the bone. Prof. Blot says ‘‘the less 
bone the better,” and that “there should not be more than two ounces of 
this to one pound of meat. 

The rule is, one quart of cold water to every pound of meat, or less 
water if the soup is desired very rich. As the water boils, it should be 
frequently skimmed, until the] coarse particles that rise are removed, when 
the pot should be closely covered and allowed to stand where its contents 
may simmer gently for several hours. When the meat is thoroughly 
done, if it is suitable for other uses, it may be removed from the broth to 
serve as releves or entrees; the soup should then be allowed to stand where 
it will cool, when the fat will harden at the top. This should then be 
removed, when the vegetables are added, which should be used simply for 
flavors and in very small quantities. Especial care should be taken not to make 
too free a choice of them, as they are liable to make the flavor of the soup 
strong and disagreeable. Two or three potatoes, one onion, one parsnip, 
two or three slices of cabbage, etc., are sufficient. The true artist will 
understand that it is in the delicate blending of flavors, where one cannot 
be distinguished from the other, that the finest effects are produced. 
Potatoes, tomatoes, turnips, beets, onions, celery, parsley, Worcestershire 


H -jjpIE basis of soup is generally uncooked meat, but it may 
entirely of vegetables, as in some kinds of vegetable sou 









HOME COOK 1U)0K. 


M 


*ind ( liili sauce, catsups, toasted bread, crouton* and ctiromel or burnt 
sll g!ir are suitable for soup flavors. Parsnips and thyme, Prof. Blot 
regards as relics of a barbarous ta«te and not up to the nineteenth century 
idea in soup flavors. Force meat balls, noodles and poached eggs are often 
added to soups and form some pleasing varieties. 

A little rice or barley will give the soup consistency, if this is desired, 
and are to be preferred to flour for this purpose. A good stock for soups 
may be made of fragments of cold roasts, small pieces of beefsteak, rem¬ 
nants ot poultry or game, or shreds and bits of uncooked meat, which 
cannot otherwise be nicely broiled or served. 

For browning soups, fry vegetables or meat before boiling. Caromel 
also gives the soup flavor and heightens the color. If it is desired to 
make soup quickly, the meat should be cut in very small pieces, cold 
water added and kept boiling, closely covered. For this purpose steaks 
are good. 

The modern term for soup is lUnge, which is the form in common use 
on bills of fan*. Bouillon is the French name for the broth of meat; but 
is generally used with us to designate strong beef broth or beef tea. Con - 
so,unit is a rich broth reduced, and which, when cold, may be put away in 
an earthen vessel in a cool, dry place, to be used in the preparation of 
broths, rich gravies, sauces, or small dishes, where meat flavors are used. 
This will keep some days in cool weather. Croutons are small, square 
pieces of bread nicely fried in butter, of a rich brown, to be used in soups. 


FORCE MEAT BALLS. 

To one pound of chopped meat, as beef or veal, add one egg, 
a little butter, a tablespoon of bread crumbs, the whole wet with 
milk or consomme. Make into bails, fry brown in butter, and add 
to the soup. 

EGG BALLS FOR SOUP. 

Boil three or four eggs until quite hard, then mash the yolks 
finely, and to this add one raw egg, a little flour, pepper and sait. 
Make into small balls, and put in the soup. Boil a-few moments 
and serve with the soup. 

CROUTONS. 

I hese are small pieces of bread fried crisp and brown to be 
used in soup. 






HOME COOK BOOK. 


15 


NOODLES FOR SOUP. 

To one egg add as much sifted flour as it will absorb, with a 
little salt. Roll this out as thin as a wafer, dredge it very lightly 
with flour, roll it over and over in a large roll and then slice off 
from the ends, shake out these strips loosely and put in the soup, 
and serve with it. 

BURNED SUGAR OR CARAMEL. 

Mrs. J. 15. Battellc. 

\ he utensil used can be of no service afterwards ; an old tin 
cup or ladle is good for this purpose. White is better than brown 
sugar, having a finer flavor. Put two ounces of sugar over a 
sharp fire, stir with a stick until it is black and begins to send 
forth a burning smell; add a gill or so of cold water; stir and 
boil gently four or five minutes: take off, cool, bottle for use. It 
keeps well, and may be used warm or cold. 

BEEF SOUP. 

Prepare your beef bone by boiling the day before as above. 
The next day after the fat has been removed, put it over the fire 
to heat. Peel, wash and slice three good sized potatoes, and put 
them in the soil]), cut up part of a head of white cabbage in shreds, 
and add to this a pint of Shaker corn that has been soaked over 
night; two onions, one head of celery and tomatoes, as you like. 
When these are done, and they should simmer slowly, care being 
taken they do not burn, strain the soup and serve. Noodle soup may 
be made by adding noodles to the soup after straining. These 
will cook in fifteen or twenty minutes. 

VERY RICH BEEF SOUP. 

Mrs. J. It. Battelle. 

Rub salt into the soup meat, (to extract the juice,) and add 
sufficient cold water to make the desired quantity; as it boils 
away, add it boiling hot; skim well and boil slowly. Then add 
one onion; one turnip; one carrot, sliced quite thin; two or 





i6 


HOME COOK HOOK. 


three stalks of-celery; some parsley; a blade of mace; four 
whole cloves; salt and pepper; a tomato, if in season; a table-, 
spoon of caramel or burnt sugar. Boil slowly and gently, keep¬ 
ing it covered till the vegetables are tender, then strain, and it is 
ready for use. 

% 

VEAL SOUP. 

To about three pounds of a joint of veal, which must be well 
broken up, put four quarts of water, ‘and set it over to boil 
Prepare one-fourth of a pound of macaroni, by boiling it in a 
dish by itself, with sufficient water to cover it, add a little butter 
"hen the macaroni is tender, strain the soup, and season to your 
taste, with salt and pepper, when you should add the macaroni in 
the water in which it is boiled. 

CHICKEN OR VEAL SOUP. 

h i\e pints of chicken or veal broth ; to three beaten eggs add 
three tablespoonfuls of flour and one cup of milk. Let it boil 
five minutes, and strain through a sieve. Add salt and pepper, 
and serve; season with celery if you like. 

TURKEY SOUP. 

Mrs. A. E. Scott. 

Place the rack ot a cold turkey, and what remains of dressing 
or gravy, in a pot, and cover with cold water. Simmer gently for 
three or four hours, and let it stand until the next day. Take off 
what tat may have risen, and take out w r ith a skimmer all the bits 
ot bones. Put the soup on to heat till boiling, then thicken 
slightly with flour wet up in water, and season to taste. Pick off 

all the turkey trom the bones, put them in the soup, boil up and 
serve. 

MOCK TURTLE, OR CALF’S HEAD SOUP. 

Marion Harland's Common Sense in the Household. 

One large call s head, well cleaned and washed ; four pigs’ feet. 
Lay the head and feet in the bottom of a large pot, and cover 






HOME COOK BOOK. 


*7 


with a gallon of water. Let it boil for three hours, or until the 
flesh will slip off from the bones. Take out the head, leaving in 
the feet, and allow these to boil steadily, while you cut the meat 
from the head. Select with care enough of the fatty portions, 
which lie on the top of the head and the cheeks, to fill a teacup, 
and set them aside to cool. 

Remove the brains to a saucer, and also set aside. Chop the 
rest of the meat with the tongue very fine, season with salt, pep¬ 
per, powdered marjoram and thyme, a teaspoonful of cloves, the 
same of mace, half as much allspice, and a grated nutmeg. 

When the flesh falls from the bones of the pigs’.feet, take out 
the latter, leaving in the gelatinous meat. Let all boil together 
slowly, without removing the cover, for two hours more, take the 
soup from the fire, and set it away until the next day. An hour 
before dinner, set on the stock to warm. When it boils, strain 
carefully, and drop in the meat you have reserved, which, when 
cold, should be cut into small squares. Have these all ready, as 
well as the force meat balls. 

To prepare these, rub the yolks of five hard-boiled eggs to a 
paste in a wedgewood mortar, or in a bowl with the back of a 
silver tablespoon, adding gradually the brains to moisten them; 
also, a little butter and salt. Mix with these two eggs beaten 
very light; Hour your hands and make this paste into balls about 
the size of a pigeon’s egg. Throw them into the soup five min¬ 
utes before you take it oft from the fire. Stir in a large table¬ 
spoon of browned flour, rubbed smooth in a little cold water, and 
finish the seasoning by the addition of a glass and a half of good 
wine, Sherry or Madeira, and the juice of a lemon. It should 
not boil more than half an hour on the second day. Serve with 

sliced lemon. 


MOCK TERRAPIN SOUP. 

Wash a calf’s liver in cold water; then put into warm water 
and parboil it. . Take it out, chop it line, and return to the water 
in which it has boiled. Mix two tablespoons of flour with a piece 
of butter nearly the size of an egg and stir in. In the meantime 



1 8 


HOME COOK BOOK. 


have ready egg balls made of the yolk of hard-boiled eggs mashed 
fine and bound together with the yolk of one raw egg and a little 
flour, made into very small balls. When the butter and Hour are 
added, put these into the soup and boil for ten minutes. Add to 
this.one gill of Sherry wine. 

FISH SOUP. 

Put a little butter into a saucepan ; then take mackerel, halibut, 
or any firm-fleshed fish, and cut in small pieces; fry this until it 
is a rich brown, and then cover with water, allowing one quart to 
one and a half pounds of fish. Add a few slices of carrot, turnip, a 
small onion and parsley, salt and pepper; boil for an hour slowly, 
mash gently through a colander and put again over the fire, add 
a little butter, and then turn over small bits of toasted bread or 
croutons in the tureen. A nice Lenten soup. 

OYSTER SOUP. 

Mm. L. T. Thayer. 

Pour your oysters into a porcelain kettle. Put in not too much 
water, as less soup is more satisfactory than when very weak and 
tasteless. Put in cold water and salt before heating, then stir 
well. Let them heat gradually, until the scum has risen. Skim 
very clean. Add butter, pepper, and a cup of rich milk, or thin 
fresh cream, if you have it. Have ready dried crackers. Break 
a few in your soup tureen, which ought to be heated. Pour the 
soup in as soon as you are sure that the oysters begin to rise. If 
they are allowed to boil they will shrivel. 

OYSTER SOUP. 

Mrs. D. Ketcham. 

Boil two quarts of milk in a milk boiler; drain the liquor from 
two quarts of oysters; pour it into a kettle with half a pint of 
boiling water; skim until clear; put in the oysters with a piece 
of butter the size of an egg, or larger, if you wish it rich; add 
salt and pepper to taste ; let it boil up thoroughly a few moments; 






HOME COOK BOOK. 


19 


add tlie milk just before serving; serve in a hot tureen, and also 
have the soup plates warmed. If preferred, use less milk and 
more water. 

CLAM SOUP. 

Mrs. M. L. Scott. 

Wash your clams and place in water only sufficient for your 
soup; let them boil; as soon as they clear from the shells, take 
out and place the clams in a jar for pickling; throw into the 
broth a pint of sweet milk, and the same quantity of rolled 
crackers ; boil five minutes, and add, before taking from the fire, 
one ounce of butter, beaten with two eggs; let each person 
season to their taste. 

CLAM SOUP. 

Put thirty clams in a pot, and four quarts of water. Let them 
boil two hours, and then take them out and chop* fine, return 
them to the pot and add a little mace with one dozen pepper 
corns. Boil one hour longer. Rub smoothly together a small 
piece of butter with two tablespoons of flour, and stir this into a 
pint of boiling milk. When the clam soup has boiled three hours, 
pour into a tureen and stir in the thickened milk. 

SOUP WITH EGGS. 

Make a fine clear soup, using the stock of veal. Season and 
strain, and add a few sticks of blanched macaroni, if you like it. 
Simmer until this is tender. Put some water on the stove in a 
saucepan ; when this is boiling drop in very gently as many eggs 
as there are plates at the table. Take each egg very carefully 
from the water when the white is set, and put in the soup in the 
tureen. Another method, and perhaps a better, is recommended by 
“ In the Kitchen,” which is to wet or butter patty pans or cups, 
put these in a pan on the stove and break an egg into each. Then 
pour hot water on and over, until the whites of the eggs are set, 
loosen them from the cups and slide them carefully into the 
tureen. 





20 


HOME COOK HOOK. 


SWISS WHITE SOUP. 

Mrs. F. D. J. 

Cut veal steaks into small pieces, put into cold water and over 
the fire. Let this stew gently until the meat is partly tender, 
then add one potato cut in small bits or in slices, add also a little 
parsley or celery. When the meat is quite done add salt and 
pepper, one pint of sweet milk and butter. Peat up two eggs 
and stir rapidly in while the soup is boiling, then strain the soup 
clear and serve. The proportions should be: one quart of water 
to a pound of meat. This is a very delicate soup and is quickly 
made. Instead of stirring in the eggs, poached eggs might be 
used. 

CELERY OR WHITE SOUP. 

M rs. J. K. Secor. 

Take the liquor in which a leg of mutton has been boiled, to 
this add two-thirds of a cup of barley, a small bunch of celery 
tied up, one cup of cream, one tablespoon of flour, and salt to 
taste. This soup may be varied by adding tomatoes instead of 
the celery, and leaving out the barley. 

COCOANUT SOUP. 

This is another variety of veal soup, which is made by adding 
to two quarts of strong veal stock, six ounces of grated cocoanut. 
Simmer this one hour, keeping well covered. Strain it carefully, 
and then add one gill of hot cream or milk and a little butter. 
Season with mace and cayenne pepper. Before serving add four 
tablespoons of flour rubbed smoothly into cold milk ; put into 
the soup, boil up once and then serve. This may be varied by 
using almonds blanched and pounded to a paste instead of the 
cocoanut, allowing to one quart of veal stock four ounces of 
almonds, and a larger proportion of sweet milk or cream. Use 
mace and white pepper for flavor, and the rind of a lemon. Take 
this out before serving. 




HOME COOK BOOK. 


2 1 


GUMBO SOUP. 

Por this use a chicken, an old one preferred. Flour it well, and 
season with salt and pepper. Put it into hot lard, and fry brown 
all over. Then put in the soup kettle and add four quarts of 
water; let it boil for two hours and then add about two dozen 
okra pods, one onion, and salt and pepper to taste ; boil one hour 
longer and serve with steamed rice. 


BEAN SOUP. 


Soak one quart of beans over night in soft, lukewarm water; 
put them over the fire the next morning in two or three quarts of 
cold water and let them boil for half an hour; have ready about 
one pound of salt pork, which has been boiled for about half an 
hour in fresh water; cut this into thick, square strips; pour off 
the water in which the beans have been parboiled, and pour over 
them a gallon of fresh water ; put in the strips of pork with the 
beans and boil the whole about three hours; season with salt and 
a little cayenne pepper, and also a head of celery, if you like; 
when done, strain and serve. This is very nice, if one quart of 
Shaker corn is soaked over night and boiled with the beans. It 
is better for straining from the corn, as the dry hulls are unpleas¬ 
ant and are not nutritious. 


BLACK BEAN SOUP. 

Take one quart of beans ; cook them over night; put them in 
a pot with a large quantity of water; add a bone of beef or veal; 
stir frequently; when reduced to a pulp, strain through a colander 
and return to the fire, putting in a quantity of celery, some red 
pepper and onion. This should be done three or four hours 
before dinner is ready. The longer the souf) simmers the better. 
Force meat balls are a great improvement. 


3 



22 


HOME COOK HOOK. 


GREEN PEA SOUP. 

Four pounds of lean beef cut in small pieces, one-half peck of 
green peas, one gallon of water; boil the empty pods of peas in 
the water'one hour; strain them out; add the beef and boil 
slowly one and a half hours. Half an hour before serving strain 
out the meat and add the peas; twenty minutes later add one- 
half cup of rice flour; salt and pepper to taste; and if you 
choose, one teaspoonful of sugar. After adding the rice, stir 
frequently to prevent burning. 

CORN SOUP. 

Mrs. T. C. 

One large fowl, cut in pieces; one dozen ears of g^cen corn,or 
if in the winter, the same amount of canned corn ; boil the 
chicken in a gallon of water until tender; about one hour before 
’dinner put in the corn and stew gently ; remove the chicken, 
with a cup of the liquid, if'you wish to make other use of the 
meat; season the soup with pepper, salt and parsley ; thicken, if 
you like, and serve without straining. A fricassee of the chicken 
can be made with the reserved liquor, added to an egg and table¬ 
spoonful of butter, which has been beaten together: season with 
parsley, pepper and salt; thicken with a little flour, and pour over 
the chicken. 

CORN SOUP. 

Mrs. Matthew Johnson, Marietta, Ohio. 

One quart of water; ten cent soup bone; eight tablespoons of 
corn ; eight of tomatoes. Foil the above one hour and a half. 
Three pints of milk and three rolled crackers. Let this milk 
come to a boil, then stir it with the crackers into the soup. Season 
to the taste. 

ASPARAGUS SOUP. 

Mrs. T. 

Two quarts of veal broth flavored with onion. In another 
stew pan boil several heads of asparagus. Cut oft' the ends an 






HOME COOK BOOK. 


inch in length, and let the rest of the asparagus* stems remain in 
the water, boiling until very tender; then press these through a 
sieve and put in the soup. Rub smoothly with four tablespoons 
of flour, a piece of butter the size of a small egg; stir this in the 
soup, seasoning all with salt, cayenne pepper, a cup of sweet 
milk or cream, and a teaspoon of sugar. Then put in the 
tender heads of asparagus that have been put one side, and serve* 

VERMICELLI SOUP. 

A knuckle of lamb, a small piece of veal, a little piece of ham, 
and water to cover well. When well cooked season with salt, 
pepper, herbs, to your taste, and a small onion, to which you may 
add Halford or Worcestershire sauce, about a tablespoonful. 
Have ready about one-fourth of a pound of vermicelli, which has 
been boiled tender; strain your soup from the meat, add the 
vermicelli; let it boil up well and serve. 

The stock for Macaroni or Vermicelli soups should consist of 
veal, or lamb and veal, with a soupcon of ham, for a richer flavor. 

TOMATO SOUP. 

Mrs. J. B. Battelle. 

Make a stock of soup as usual from a souj) bone. About 
three-quarters of an hour before dinner is served add one dozen 
ears of green corn, cut off; one dozen tomatoes ; some sprigs of 
parsley ; pepper and salt. About ten minutes before serving add 
one quart sweet milk. This makes a large quantity of soup. 

TOMATO- SOUP. 

Miss Sarah Page. 

One quart of tomatoes ; three pints of water; a piece of butter 
the size of an egg, rubbed with two tablespoonfuls of flour; one 
teacup of milk; boil from one-half to one hour, and strain 
through a sieve. This soup is improved by boiling a piece of 
meat in the water before the tomatoes are put in. 




24 


HOME COOK HOOK. 


• VEGETABLE SOI L. 

Mrs. A. W. Barlow. 


A large soup bone put into cold water and boiled four hours. 
Then take two onions, two turnips, three potatoes and one-fourth 
a head of cabbage, and chop all together; add this to the soup 
and boil half an hour; then put in a can of tomatoes, or a dozen 
tomatoes sliced raw, with salt and pepper. Boil one hour. 


VEGETABLE SOUP. 


Mrs. James Young. 

Take a gallon of cold water; put in a teacup of pearl barley ; 
a shank bone, or a piece of lean meat, weighing two pounds; add 
a little salt; one large turnip ; two carrots, cut small; (all the 
above ingredients must be put in when the water is cold ;) boil 
slowly for two and a half hours; about half an hour before it is 
done add four or five potatoes; other vegetables, if you choose, 
such as green peas or Lima beans, in their season ; if the soup 
boils down, replenish it with boiling water 


VEGETABLE OR LENTEN SOUP. 

Prepare three carrots, three turnips, and three onions; by 
•scraping, peeling, and washing. Slice them and fry the whole in 
butter until a golden brown; cut up two plants of celery and put 
in and fry also for a few moments; add to this two cloves, a little 
salt and pepper, two stalks of parsley, and a little grated nutmeg ; 
cover with about three quarts of water, and simmer for three 
hours. 'Phis may be used instead of broth in the Lenten season. 


POTATO SOUP. 

Boil eight potatoes, and mash through a colander; have ready, 
hot on the stove, a quart of fresh milk and a quart of water; stir 
in the potatoes, and let it boil a few minutes; season with butter, 
pepper, salt and parsley. 





HOME COOK BOOK. 


25 


BAKED SOUP. 

Mrs. J. B. Battelle. 

One pound of any kind of meat; any trimmings or scraps of 
fowls ; two onions ; two carrots, rather small; two ounces of rice ; 
one pint of split peas ; pepper and salt to taste ; add four quarts 
of cold water. Mode : Cut the meat and vegetables in slices ; 
add rice, peas, and salt and pepper, a few sprigs of parsley, and a 
stalk of celery, if in season. Put all in a stone jar with the cold 
water, cover very closely, and bake in the oven. 

BROWN’S RICH STEW. 

Mrs. A. Reed, Jacksonville, Fla. 

Boil for one hour two or three slices of fat bacon and an onion 
cut fine; then add two quarts of tomatoes that have been skinned 
and mashed, and boil one hour longer ; now put in a pod of red 
pepper, and two chickens or squirrels cut up as for frying, and 
stew for two hours; then put in enough bread crumbs to make 
the gravy ; add two ears of corn, cut off after being first boiled 
done, and two tablespoonfuls of mashed Irish potatoes ; put in 
salt to your taste, and send to the table boiling hot; there should 
be a good deal of gravy. 

VEAL OR CHICKEN POT-PIE. 

Mrs. O. W. Vallette. 

Stew your meat until well done ; if veal, two and a half hours 
in fresh water, enough to cover well; when half done season with 
salt and pepper; one half an hour before it is done make com¬ 
mon baking powder biscuit dough; cut out and steam half an 
hour in a steamer over the meat; thicken the gravy with a little 
flour and butter. A few thin slices of pork cooked with the meat 
is very nice. 

A CHICKEN POT-PIE. 

Mrs. F. D. J. 

Cut in small pieces one chicken, not too young; wash and 
put into a stone or earthen basin with sufficient water to cover, 




26 


HOME COOK HOOK. 


set this on the stove and let it cook until quite tender; then add 
to this broth (which will have cooked away a little,) half a pint of 
sweet milk, (perhaps not quite so much,) and one-half a can of 
fine oysters; season with pepper and salt, and mace if liked; put 
in bits of butter, and two tablespoons of hour. Now make a nice 
soda biscuit crust; roll out about an inch thick and cover the 
meat; cut a hole in the middle of the crust, and put in the oven. 
When the crust is baked a rich brown set the dish on the stove, 
where the meat will gently simmer in the gravy, and steam the 
crust, (with a tin cover over,) for about ten minutes. Serve in 
the dish in which it is cooked, with a knitted cover. 




HOME COOK BOOK. 



28 


HOME COOK HOOK. 


FISH. 


«r 

T7ISH are good if the gills are red, the eyes arc full, and the body of the 
Ay tish firm and stilT. After washing them, they should be allowed to 
remain for a short time in salted water sufficient to cover them. Before 
cooking them, they should be well drained, wiped dry, dredged lightly 
with flour, and seasoned with salt and pepper. Salmon, trout, and the 
smaller fish, are usually fried or broiled. 

The recipes which are used in boiling or baking fresh cod or salmon will 
do for all other kinds of the larger fish. If stuffing is used, make it the 
same as for meat or fowls. While baking fish, baste them frequently with 
the drippings, to which you have added a little butter. Large or thick- 
meat ed fish arc very nice steamed. 

When fish are io he boiled, they should be put in cold water, unless 
otherwise directed in the recipe. The flesh is firmer if this method is 
followed. 

Sauces for fish will be found in the department of “ Meat and Fish 
Sauce,” following meats. 


BOII.EI) FISH—FRESH. 

A good recipe, which may be used for cod, salmon, shad, or 
any other fresh fish. 

Let the fish remain in cold water, slightly salted, for an hour 
before it is time to cook it. Wrap it then in a clean towel, after 
it has been drained and dried, which has been dredged with flour. 
Fasten the cloth closely, and put it over to boil for about half an 
hour. Take up and serve with a fish sauce poured over it. 

A very nice sauce is prepared in the following way : To one 
teacup of milk add one teacup of water; put it on the fire to 






HOME COOK BOOK. 


2 9 


scald, and when hot stir in a tablespoonful of flour, nreviously 
wet with co.'d water. Add two or three eggs. Season with salt 
and pepper, a little celery, vinegar, and three tablespoons of but¬ 
ter. Boil four or five eggs hard, take off the shells and cut in 
slices, and lay over the fish. Then pour over the sauce, and 
serve. 

Or this—Into milk which is just ready to boil up stir a little 
flour, which has been rubbed smoothly with butter. Season with 
salt and pepper; then pour over the fish on the platter. This is 
also improved by hard boiled eggs sliced and laid around the fish, 
which should be garnished with crisp leaves of parsley. 

STEAMED FISH. 

Lay a fish on a plate, putting the tail of the fish in its mouth ; 
pour over it half a pint of vinegar, and season with pepper and 
salt. Let the fish stand on ice or in a very cold place for one 
hour, then pour off the vinegar and steam twenty or thirty min¬ 
utes, or until the fish is well done. Drain well and serve on a 
napkin with curled parsley. Use drawn butter, served in a sauce 
boat. 

BAKED FISH. 

Mrs. Joseph K. Secor. 

Prepare the fish the same as for boiling, and put it on a wire 
gridiron. Place the gridiron on a dripping-pan with a little hot 
water in it, and bake it in a hot oven. Just before it is done, 
butter it well on the top, and brown it nicely. The time of baking 
depends on the size of the fish. A small fish will bake in about 
half an hour, and a large one in an hour. 

Baked hdlibut or salmon are very nice cooked as above, and 
served with a sauce which is made from the gravy in the dripping- 
pan, to which is added a tablespoonful of catsup and another of 
some pungent sauce, and the juice of a lemon. Thicken with 
browned flour, moistened with a little cold water. Garnish hand¬ 
somely with sprigs of parsley and currant jelly.— Ed. 






HOME COOK HOOK 



♦ 


FRIED FISH—FRESH. 

Cut the fish into pieces the size of your hand, if the fish are 
large. The smaller varieties may be cooked whole. Wash and 
dry them; dip them into corn meal or flour; salt and pepper 
them, and fry them in gravy or fresh lard. A nice way is to dip 
the pieces of fish into beaten egg, and then into powdered cracker- 
crumbs, and fry. Serve with sliced lemon. 

BROILED WHITE-FISH—FRESH. 

Mrs. Geo. E. Pomeroy. 

Wash and drain the fish ; sprinkle with pepper and salt; dredge 
with flour, and lay, with the inside down, upon the gridiron, and 
broil over fresh, bright coals. When a nice brown, turn for a few 
moments on the other side, l ake up and spread with butter. 
This is a very nice way of broiling all kinds of fish, fresh or 
salted. A little smoke under the fish adds to its flavor. It may 
be made by putting two or three cobs on the coals, under the 
gridiron. 

ESCALOPED FISH. 

Miss Sarah Page, Albany, N. Y. 

Four pounds of fresh cod or halibut; cod is best. Boil the 
fish and pick it fine ; boil one pint of milk with one onion, strain¬ 
ing out the onion. Put the milk on again, with one-fourth of a 
pound of butter, and a very little flour stirred in; pepper and 
salt. Let it boil to the consistency of custard or very thick cream. 
Put in a baking dish a layer of fish and a layer of this cream, and 
then a layer of cracker crumbs, with a little butter, salt and pepper. 
Scjueeze over this the juice of a lemon, and then bake it fifteen 
minutes. 

SCALLOPED FISH. 

Marjeric. 

Take the bones and skin from any kind of cold boiled fish and 
pick it up into small bits about an inch thick and a finger long. 
Scald one pint of milk and to this add a little flour mixed smoothly 
with cold milk. When this is cooked until as thick as boiled 







HOME COOK HOOK. 


o 


r 


custard, take it from the fire and beat quickly in the yolk of four 
eggs, half a pound of butter, a little cayenne pepper, salt, and a 
little grated nutmeg. Butter a baking dish, put in first a layer of 
dressing, then a layer of fish, and so on until the dish is full, let¬ 
ting the last layer be of the dressing. Cover with grated bread 
crumbs and bake three-quarters of an hour in a moderate oven. 


FISH CHOWDER. 

Mrs. L. E. Sizer. 

Take a yellow pike, weighing six or seven pounds ; cut it in 
four or five pieces, using the head ; take from half to three-quar¬ 
ters of a pound of salt pork, cut it into fine pieces, and fry until 
the scraps are a light brown, in the pot that you are to make the 
chowder in; then cut up four or five good-sized onions and fry 
them in the pork about five or ten minutes ; then put the fish in 
and rather more than cover it with water; boil it until the fish 
comes freely from the bone, (about half an hour;) then put in a 
teaspoonful of pepper, salt to taste; mix four tablespoonfuls of 
flour with milk and stir in; dip some crackers in water and add 
them to the mixture; let the whole boil up, and it is done. 


CROQUETTES OF FISH. 

Mrs. Dr. Coldham. 

Take dressed fish of any kind; separate it from the bones ; 
mince it, with a little seasoning; an egg beaten, with a teaspoon 
of flour and one of milk; roll into balls; brush the outside with 
egg, and dredge it well with bread or cracker crumbs, and fry 
them of a nice color; the bones, heads, tails, an onion, an an¬ 
chovy, and a pint of water together will make the gravy. 


DRESSED FISH. 


Mrs. G. E. Pomeroy. 

0 

Take the bones from a steamed or boiled fish, while warm, 
which may be left from dinner; put on to a pie plate ; season with 
pepper and salt; turn over it the dressing of drawn butter, and 
spread over the whole a layer of mashed potatoes; cover this 





HOME COOK HOOK. 



with a beaten egg just before putting into the hot oven ; bake 
until nicely browned; slide on to a warm platter just before send¬ 
ing to the table. 

TURBOT. 

Mrs. David Smith. 

This dish is so-called, being a French dressing for Turbot, but 
is equally good for white fish. Take four pounds of white fish ; 
boil this and remove the skin and bones. Rub together one- 
quarter of a pound of butter and one-quarter of a pound of flour; 
have ready one quart of hot milk ; chop one small onion with 
one-fourth of a bunch of parsley, and the same quantity of thyme ; 
beat two eggs and stir all into the milk, with salt and pepper to 
season. Let this just come to a boil to a smooth custard. Lay 
the fish in a baking dish in layers, seasoning with salt and pepper. 
Put over the top layer the dressing, then grated bread crumbs, 
and then grated cheese. Bake half an hour. Half of this is 
nice to warm over with cold boiled fish for tea. 

POTTED FISH. 

Mrs. Calvin Bronson. 

Cut your fish into small pieces; place them in a stone jar, 
sprinkled well with salt, whole pepper and allspice; fill up the 
jar, and cover the whole with cider vinegar ; cover the dish with a 
stiff paste, and bake in the oven three or four hours. This will 
keep five or six weeks, if tightly covered and put in a cool place. 
Strong vinegar will dissolve all the small bones. The large ones 
should be removed before putting into the pot to bake. 

A NICE WAY TO COOK SALT MACKEREL. 

Soak the fish for several hours in lukewarm water, changing the 
water several times; then put them into cloths; wrap them closely; 
lay them in cold water until it boils; take them out; drain them ; 
lay them on the platter; put a little butter and pepper on them ; 
set them in a hot oven for four or five minutes, and sene with 
sliced lemons. 






HOME COOK BOOK. 


'I 


jj 


TO PREPARE SALT MACKEREL TO COOK. 

Mrs. J. M . Gloyd. 

First remove the backbone, which is very easily done by cutting 
off the ribs close to it, and pulling it out. Then freshen it over 
night by laying it in a pan full of water, the skin side up. It will 
freshen quicker if a few little sticks are placed under it, to float 
it in the water. All salt fish will freshen faster in warm weather 
than in cold, unless water a little warm is used. After freshening, 
place in a wire gridiron and broil. When done, pour over sweet 
cream, if you have it; if not, make a little gravy of milk, thickened 
with flour, and a piece of butter added. 

TO COOK SALT CODFISH. 

Mrs. J. M. Gloyd. 

Cut the fish into pieces half the size of your hand. Put it to 
soak in a pan of water directly after breakfast, and set it on the 
back of the stove, where it will just keep warm. An hour before 
dinner pour off the water and remove any pieces of skin or dark 
spots there may be on it, so it may look nice and white. Pour on 
more water and set it on the stove, where it will scald but not boil, 
as it hardens codfish to boil it. Serve it with hard-boiled eggs, 
sliced and laid over it, and drawn butter in a boat. 

CODFISH. 

Mrs. Geo. E Pomeroy. 

'l ake of codfish, shredded fine, one pint; put it into one and a 
half pints of water; let it come to a boil; turn off the water, and 
put in the same quantity of milk ; moisten two tablespoons of 
flour with a little cold milk, and stir in, adding a piece of butter 
half the size of an egg; boil ten minutes, and remove from the fire 
and stir in a beaten egg; dish with or without toast. 

BAKED CODFISH. 

Mrs C. B. 

'l ake two bowls of mashed potatoes to one of nicely picked-up 
codfish (which has been previously freshened); add a little butter 




34 


HOME COOK BOOK. 


and cream; pepper, if desired; bake in a buttered pie dish; lay 
thin slices of pork over the top and bake a nice brown. 

CODFISH BALLS. 

Mr* J. 

To nicely mashed potato add half the quantity of codfish picked 
fine, a generous piece of butter, one gill of rich milk, one egg, 
bread crumbs and pepper; make into round oval balls ; roll these 
in beaten egg and then in bread crumbs, which must be very fine; 
lay these in a frying basket, sink this deep into hot lard, and fry 
a beautiful golden brown. W hen the basket is taken from the hot 
lard let them drain a moment and then serve on a napkin. If 
there is delay in serving, lay them in the oven a moment on brown 
paper. 

CODFISH PUFF. 

This same preparation of codfish and potato is excellent if well 
beaten together. Put into a buttered earthen baking dish, 
smoothed nicely over the top, covered with a beaten egg and 
bread crumbs, and then set in a quick hot oven to bake. T his 
may be served with curled parsley to garnish. It may be easily 
removed by passing the knife around the dish and sliding out on 
the platter. 

TO FRESHEN FISH. 

Put your fish to soak into cold water with the flesh side down, 
when the salt which is in excess of the solution, will fall to the 
bottom of the pan. Otherwise it will rest on the flesh of the fish 
and prevent its freshening. It is always best to change the water 
two or three times. In cooking codfish, if boiled much, the flesh 
becomes tough and yellow. Our method is to freshen in warm 
water, allowing the fish when cooked to boil up but once. The 
flesh is thus more delicate and flaky. 

SARDINES. 

Remove nicely from the box by cutting it open with a can 
cutter, when the fish will not be broken up. Serve with thin 
slices of lemon. 






HOME COOK HOOK. 


35 


SARDINE SANDWICHES. 

Mrs. W. H. H. Smith. # 

Mince the sardines on a plate with a silver fork, leaving the oil 
with them as it comes. Cut thin slices of bread, and spread with 
the sardines. The oil takes the place of butter. Fold slices of 
bread together and trim. Make them small for evening. 


SHELL-FISH. 


LOBSTER CROQUETTES. 

Marion Harland. 

To the meat of a well-boiled lobster, chopped fine, add pepper, 
salt, and powdered mace. Mix with this one-quarter as much 
bread-crumbs, well rubbed, as you have meat; make into balls, 
with two tablespoonfuls of melted butter; roll these in beaten 
egg; then in powdered cracker crumbs, and fry in butter or very 
nice, sweet lard. This is a very nice supper dish, garnished with 
parsley. This may be made from canned lobster. 

DEVILED LOBSTER. 

Marion Harland. 

Extract the meat from boiled lobster; mince it finely; reserve 
the coral; season highly with mustard, cayenne, and some pun¬ 
gent sauce; stir until it is well mixed; put it into a porcelain 
saucepan, covered with just enough hot water to keep it from 
burning. Rub the coral smooth, moistening with vinegar until it 
is thin enough to pour easily. Then stir it into the lobster. The 
dressing meat should be prepared before the lobster meat is set 
on the fire. It ought to boil up but once before the coral and 
vinegar are put in. Next stir in a heaping tablespoonful of butter ; 
when it boils again, take the pan from the fire. Too much cook¬ 
ing toughens the meat. 








36 


HOME COOK HOOK 


LOBSTER FRITTERS. 

Mrs. L. Trepanier. 

Chop the meat with the red part, and the spawn of two large 
lobsters very fine. Then add grated bread crumbs, a little butter, 
salt and pepper, and chopped sweet herbs. Make the whole into 
a paste, with yolk of egg. Form it into pieces an inch and a half 
thick ; then dip them in batter and fry. 


BOILED OYSTERS. 

Take oysters in the shell and wash them perfectly. Put them 
in a frying-basket, and plunge them in boiling water. When the 
shells open lift the basket, and serve the oysters on the half shell. 


OYSTERS BROILED. 


Mrs. t»co. E. Pomeroy. 

Wipe the largest and finest oysters quite dry; sprinkle them 
well with flour, and season with salt and pepper, and put them on 
a fine wire gridiron over hot coals; brown and serve them on a 
hot platter, with a little butter on the top of each oyster. 


OYSTERS ROASTED. 

Wash the shells, and put them on hot coals, or upon the top of 
a hot stove, or bake them in a hot oven. Open the shells with an 
oyster knife, taking care to lose none of the liquor, and serve 
quickly on hot plates, with toast. Oysters may be steamed in the 
shells, and are excellent eaten in the same manner. 


FRIED OYSTERS. 

Miss Maria Pomeroy. 

Have good-sized oysters, well drained from the liquor; dip 
each oyster first into finely rolled crackers, into which a little salt 
is sprinkled; tFen into beaten egg : then again into the cracker, 
and drop into boiling lard. They will brown in a moment, and 
are delicious. Skim out in a colander to drain, and keep hot 
until all are done. If preferred, use butter for frying them. 







HOME COOK BOOK. 


37 


OYSTERS FRIED IN BOILING LARD. 


Mrs. Joseph K. Secor. 

Drain the liquor from the oysters ; dry them with a napkin ; 
pepper them and dredge them with flour ; drop them, a few at a 
time, in very hot lard, and cook until brown, which will be in a 
very tew minutes; skim them out into a colander; sprinkle a little 
salt over them. Oysters to be good in this way should be served 
very hot. 

OYSTERS ON TOAST. 

Mrs. John R. Osborn. 

Cover the bottom of a dripping-pan with toast. Stew oysters 
in their own liquor; place them on the toast; thicken the liquor 
with a little flour; season with butter, salt and pepper; pour it 
over the toast; cover all with a layer of cracker crumbs, and 
place on them little bits of butter. Brown nicely in the oven, and 
serve hot. 

OYSTERS ON TOAST. 

Mrs. Joseph K. Secor. 

Drain the liquor from the oysters through a colander; have 
ready a hot spider, into which put the oysters, with a good piece 
of butter, and season them with a little salt and pepper. Cover 
them tight and cook foi a few minutes, until full and plump, but 
no longer, and then turn them out on buttered toast. Serve them 
hot, a rule always to be observed in all varieties of cooked oysters. 


OYSTER SANDWICHES. 


Home Messenger Recipe Book. 

Chop raw oysters fine and season with pepper, salt and nutmeg ; 
four crackers pounded and sifted; the white of an egg, beaten; 
cream and butter. When it is well mixed, heat them well over 
the fire until a smooth paste, spread between buttered slices of 
bread. 


4 



3» 


HOME COOK BOOK. 


FRICASSEKD OYSTERS. 

Mr*. M. D. Carrington. 

Wash the oysters from the liquor in clear water, and then place 
them in a saucepan; season with pepper and salt and butter. 
W hen sufficiently cooked or the edges curled, dust them with 
flour. Have ready upon the stove (heated, but not boiled,) some 
thick cream, one pint to a quart of oysters. When the oysters 
are done add this to them in the same saucepan, then turn the 
same over thin slices of toasted bread, cut in small pieces. Do 
not use the liquor of the oysters if you wish them delicate. 


PANNED OYSTERS. 


Mrs. George Pomeroy. 

Drain the oysters from their liquor, and place in a new baking 
pan ; put them in the oven, and let them remain until blanched 
and the edges curl. Lay them on pieces of buttered toast, and 
season \\ ith butter, salt and pepper ; or serve on a heated plate, 
for each person to season to their taste. 


ESCALOPE!) OYSTERS. 

From a Southern Cook. • 

Have a quart of the largest and finest oysters; spread on an 
earthen baking dish, with finely powdered cracker crumbs; 
moisten these with a little of the oyster liquor, a couple of table¬ 
spoons of sweet milk, and bits of butter. On this spread a layer 
of oysters, and season with salt and pepper; then another layer 
of cracker crumbs, treated in the same way, and a layer of 
oysters, until the dish is filled, finishing with cracker crumbs at 
the top, over which is spread a beaten egg, with two tablespoons 
of milk and large bits of butter. Cover, and bake in a quirk 
oven for half an hour, when take off the cover and brown. 

STEAMED OYSTERS. 

Put into a heated earthen dish nice large oysters, washed and 
drained. Place them in a steamer and cover, leaving them until 






HOME COOK BOOK 


39 


the oysters are puffed and curled. Serve in the dish in which 
they are steamed, with butter, pepper and salt slightly scattered 
over. 1’hey should be served immediately, and while hot. 

OYSTERS PATTIES. 

Mrs. Dr. Coldham. 

Make a rich puff paste and line little pans. Take one pint of 
milk, a tablespoon of flour, the same of butter, and stir in the 
milk, whfle boiling, some grated nutmeg, and half the rind of a 
lemon. Turn in half a can of oysters and let them scald. Then 
put in an oyster or two, with some of the liquor, into each pie, 
and bake in a quick oven. 


OYSTER PATES. 

Mrs. J. 

Make paste of rich pastry, prepared as for tarts ; into each put 
two or three oysters, stewed in a dressing of rich cream ; cover 
with a round of pastry. Serve while hot. 

OYSTER FRITTERS. 

% 

Helena. 

One-half a pint of sweet milk ; two eggs.well beaten; Hour to 
make a batter; a little salt and a teaspoonful of baking powder ; 
put in a quart of oysters, with their liquor and drop them in hot 
lard. 

PICKLED OYSTERS. 

Mrs. J. W. Walterhouse. 

l ake one quart of oysters ; put in a colander and strain off the 
liquor; wash the oysters and put them with the liquor; add one 
tablespoon of salt and scald until the oysters look full and plump ; 
then turn through the colander, and let the liquor cool. I ake 
one pint of vinegar; three dozen pepper corns; three dozen 
cloves, and one teaspoonful of mace ; scald the vinegar and spices 
together, and when cold pour over the oysters. 





40 


HOME COOK liOOK. 


PICKLED OYSTERS. 


Mrs. Joseph K. Secor. 

Strain the liquor from the oysters; boil and skim until clear; 
drop in the oysters and let them come to a boil; skim them out 
and put them in a jar. Take about half the liquor remaining; 
add vinegar until it tastes sharp; a few whole cloves and allspice ; 
boil and pour over the oysters hot; cover them and let them 
stand two or three days before using. If you wish to use them 
any sooner, take a little more vinegar. • 


CLAMS. 

The following recipes for cooking clams have been furnished us 
by Mrs. M. L. Scott: 


. . CLAM STEW. 

Lay the clams in a gridiron over hot coals, taking them out of 
the shells as soon as open, saving the juice. Add a little hot 
water, pepper, a very little salt, and butter, rolled in flour, 
sufficient for seasoning. Cook five minutes; pour over toast or 
split crackers. 

CLAM PIE. 

Line a deep plate with a nice crust, in which place raw clams, 
with their juice, sufficient to fill, adding a little pepper, with 
butter. Dust flour over the top, and cover with a nice crust, 
ornamented with pastry, cut in shells round the top ; bake in a 
hot oven half an hour; do not allow the crust to soak; send to 
table garnished with celery. 

CLAM POT-PIE. 

Wash and wipe the clams; then place in sufficient water to cover 
them; let them boil until they clear from the shells, when they 
should be removed. Place the broth over the fire, and, when 
boiling , add nice, light crust, as for other pot-pies; cut in small 





HOME COOK BOOK. 


4 1 


pieces, cover your pot closely, and boil one hour. When done, 
and ready for dishing up, have the clams hot in a saucepan, with 
a little butter and pepper, and pour over the crust when ready for 
the table. Horse-radish, in vinegar, celery, or a nice egg slaw, 
is fine as an accompaniment. 

CLAM FRITTERS. 

'fake raw clams, chopped fine ; make a batter, with their juice 
and an equal quantity of sweet milk, with four eggs to each pint 
of liquid, and flour sufficient to stiffen ; fry as for other fritters. 

PICKLED CLAMS. 

Wash your clams and place in water; as soon as they will 
cleave from their shells by boiling, remove them and place the 
clams in a glass jar. For each two quarts of clams, use one 
ounce each of unground pepper and pimento, which boil in one 
quart of cider vinegar, and, when cold, pour over the clams ; 
cork jar tight. They will be fit for use in one day. 











HOME COOK HOOK. 


43 


POULTRY AND GAME, 


Frying 1 . 

^jTT'IIPj term “frying” is indiscriminately used by most peopl • for every 
form of cooking where grease is used to form a crust or for browning 
the thing to be cooked. The proper use of the word, however, will be 
where the thing to be fried is immersed wholly in the fat. For this purpose 
lard is generally used. The term sauteing , or to saute, of which we have 
no English word, is used by the French to designate the method where the 
thing to be cooked is only partly immersed in the fat. For this purpose 
olive oil, drippings, clarified butter and lard are used. Great care should 
be taken always to use the freshest of these and which arc free from salt, 
as this prevents tin* material from browning nicely and gives it a dirty 
appearance. The best plan is to order from your butchers, each day or so, 
leaf lard or suet, if you will not have fresh drippings, and before frying 
prepare this by trying out as much as will he wanted. Of course this will 
be impossible for the deep frying, but for sauteing is the finest way. Olive 
oil is very choice for sauteing, but for many purposes clarified butter is the 
essential choice. To prepare this, put your butter in a’dish over hot 
water, letting it melt slowly, when the salt will fall to the bottom of the 
dish. Then pour off the clear butter into a little crock for use. Where 
meats are to be browned for soups, clarified butter is the only choice for 
frying. If olive oil is used, be sure that it is sweet and fresh. For all 
frying or sauteing be sure the grease is hot, but not so hot as to be burning. 
This may be tested by putting in a bit of bread; if it quickly crisps and 
browns the fat is right. If the fat is not hot enough, the things to be fried 
will absorb the grease and become unpalatable and unwholesome. For 
most purposes where they are to be plunged deep in the boiling fat, the 
croquette or wire baskets are most convenient. 


ROAST CHICKEN. 

Having picked and drawn the chickens, wash them well in two 
or three waters; wipe them dry; dredge them with flour inside 







44 


HOME COOK BOOK. 


and out, and a little pepper and salt. Prepare a dressing of bread 
or cracker crumbs; fill the bodies and crops of the chickens, and 
bake them for one or two hours; baste them frequently while 
roasting; stew the giblets in a saucepan ; just before serving chop 
them fine; after taking up the chicken, put the giblets into the 
gravy; thicken with a little flour, wet with water; boil up; serve 
in a gravy dish. Roast chickens should be accompanied with 
celery and cabbage salads. With almost any kind of hot chicken 
cranberry sauce is nice at dinner; not essential for tea, or with 
cold chicken. Crab-apple jelly is also nice for roast chicken. 

BOILED FOWL, WITH OYSTERS. 

Mrs. Dr. Coldham. 

Take a young fowl; fill the inside with oysters; put into a jar 
and plunge into a kettle of water; boil fo r one and one-half hours. 
There will be a quantity of gravy from the juice of the fowl and 
the oysters; make this into a white sauce, with the addition of 
egg, cream, or a little flour and butter; add oysters to it, or serve 
up plain with the fowl. 

BROILED CHICKEN. 

Mrs. Thomas Daniels. 

After cutting the fowl open on the back and thoroughly washing 
it, put it in a small shallow pan, scattering over it small pieces of 
butter, (some gentlemen like the flavoring a little salt pork gives, 
also.) Put it in a very hot oven, letting it remain till about half 
cooked ; then put it on the gridiron over moderate coals, season¬ 
ing it with salt and pepper. When cooked, place it upon the dish 
and pour over it melted butter. Finishing it on the gridiron gives 
it all the delicate flavor of a boiled chicken, while heating in the 
oven seasons it more thoroughly and will cook it more evenly. 

PRESSED CHICKEN. 

Mrs. M. D. Carrington. 

Stew until very tender in clear water, and season with salt and 
pepper; place a napkin in a crock, and while hot slice the meat 





HOME COOK BOOK. 


45 


from the bones, and put a layer of white and dark meat alter¬ 
nately in the napkin, adding to each layer two tablespoonfuls of 
the gravy; then turn over the corners of your napkin and place a 
weight of eight or ten pounds upon it, and let it stand over night; 
slice cold; do not thicken the gravy; season it with pepper and 
salt, and use but a teacupful. If desired, slice in four hard-boiled 
eggs. 

PRESSED CHICKEN. 

Mrs S. J. Dick. 

Boil four chickens until tender; pick the meat off and chop 
moderately fine ; season high with pepper, salt and small bunches 
of parsley : let the water boil down ; add butter the size of an 
egg; pour over the chickens ; boil four eggs hard and slice through 
the chickens; tie up in a cloth till cold ; slice and serve. 

CHICKEN PIE—BAKED. 

Boil until very tender two young chickens in just enough water 
to stew them, seasoning them with salt, and a little celery, if you 
like. Make a nice puff paste; line a deep dish with it : when the 
chickens are done, put the chickens in the dish in which they are 
to be baked ; thicken the gravy with a little flour, and if you wish 
to make the pie very nice, add a half a can of oysters; let it boil 
up and then pour the gravy over the chickens in the dish; put in 
now a piece of butter, at least half the size of an egg, cover the 
pie with a crust and bake quickly. 

. CHICKEN PATTIES. 

When the chickens are very tender, take them out of the pot, 
and remove all the bones, pulling the chicken in small pieces with 
a small fork ; this is nicer than to mince it. Season the gravy, 
which should be only a little over a pint, with pepper, celery, if 
you like, and oysters; thicken it with a little flour; put your 
chicken in and let it boil up. The chicken should be salted while 
cooking at the first. Have ready a nice puff paste; line your 
patty pans, put in the chicken and the gravy, and bake the patties 
quickly. 





46 


HOME CO(»K HOOK 


STEAMED CHICKEN. 


Anonymous. 

Prepare your chicken and potatoes, with a layer of each in a 
stone crock ; season between each layer with salt, pepper and a 
little butter; put a crust on top, or slices of bread ; water to cover 
the whole. Cook this in a stove oven for three hours. 


FRIC ASSEED CHICKEN. 

Miss C. A. Df*l*:e 

Boil a chicken in a small quantity of water for twenty minutes; 
seasoning with pepper and salt; t\ke up the chicken and roll it in 
flour; put a cup of butter or lard in a shallow pan and let it get 
hot, then put in the floured chicken ; turn and brown well; when 
ready to serve, take up the chicken ; add a cup of milk and a very 
little flour, let it simmer a few minutes, and serve in a gravy boat. 

CHICKEN FRICASSEE. 

Wash and cut up the thickens; put on the fire in a kettle, with 
cold water sufficient to cover them; add a little salt; boil until 
tender: cut up z part of a head of celery. When tender take 
out the chickens; have hot baking-powder biscuits broken open 
and laid on the platter; on this place the pieces of chicken; 
season with butter and, if possible, with oysters; the gravy thicken 
with flour, moistened with water or milk, and pour over the 
chicken and biscuits. If you prefer, use butter to season instead 
of salt pork. 

CHICKEN CROQUETTES. 

Mrs. W. H. H. Smith. 

Boil a chicken until very tender. Pick the meat off the bones ; 
put into a wooden bowl, and chop. Then take half as much 
bread, lay this in the chicken broth, of which there should be but 
little and quite strong, then put the bread in the bowl with the 
meat, and chop all together. Season with salt and pepper, and 
the sweet herb preferred for flavor. When cool, mould into mal- 



11 (3 ME COOK BOOK. 


47 


lets, or small cones. Roll in a beaten egg, and then in flour. 
Fry in a croquette basket, or very deep in hot lard. The cones 
are pretty fora supper dish, placed on a platter edged with curled 

parsley. The mallet shapes will be preferred for dinner. 

♦ 

CHICKEN CROQUETTES. 

Chop the meat fine ; to this add half as much mashed potato. 
Season with butter, pepper, salt, and a little celery, or nutmeg, if 
preferred ; add one egg and a very little cream or milk ; make 
into balls ; roll in egg and grated bread crumbs, and fry in wire 
baskets a rich, golden brown. Serve on a napkin. This recipe 
may be varied by substituting bread crumbs for the potato, not 
using quite so much of these to the same proportion of meat. 


FRIED CHICKEN. 

l ake young chickens; cut in small pieces; set them in a pan 
in a hot oven, closely covered with a few tablespoons of water in 
the bottom of the pan; then take them out and roll them in flour, 
or dip the pieces first in beaten egg, and then into bread or 
powdered cracker crumbs, and fry in butter, or in hot pork gravy. 


A VIRGINIA DISH. 


Mrs. A. Reed, Jacksonville, Florida. 

Cut up two chickens, pepper and salt them; add six tomatoes; 
one onion; and two bell peppers; three tablespoons of butter! 
two wine glasses of wine. Put all in a tin pan, cover and set it 
on coals or in a hot oven and cook until perfectly done, and the 
tomatoes entirely dissolved. Squirrels are better than chickens, 
when cooked in this way. 


PILAU. 

Stew the chicken as for a fricassee, in a pot with the liver, 
heart, and giblets, and a soupcon of ham or bacon for flavor. 
When tender take it from the pot and put it where it will keep 
hot. Wash half a pint of rice and put it into the broth. There 





48 


HOME COOK BOOK. 


should be a pint of this. Boil this until the broth is absorbed. 
Then set the rice where it will steam dry and thoroughly done. 
Put the chickens on the platter with the rice around them. 

DRESSING FOR POULTRY. 

Authorities upon cooking say that dressing for fowls should not 
-be wet, as the stuffing is far more tempting when it crumbles in 
the carving than when it must be sliced. These dry bread crumbs 
should be well seasoned with pepper, salt, (and thyme, if liked,) 
and with a plenty of sweet butter. Oysters and celery are also 
excellent in stuffing. The giblets of the fowl should be always 
chopped (after cooking in a little tin dish by themselves,) and 
added to the gravy, for roast chicken or turkey, before the flour 
for thickening is added. 

BOILED TURKEY. 

Mrs. Dr. Coldhara. 

Fill the body with oysters; put in a dish and let it steam; 
when sufficiently done, take it up; strain the gravy that will be 
found in the dish ; thicken it with flour and butter; add the 
liquor of the oysters, intended for the sauce, and stew with some 
of the oysters in it; whiten it with a little boiled cream and pour 
it over the turkey. Allow fifteen minutes to the pound for cooking. 

ROAST TURKEY. 

Prepare by thorough washing and draining. It is a good plan 
to use a little soda in the water in which you wash your turkey, 
to sweeten and purify the inner surface; rinse well after, and stuff 
the body and crop with chopped bread or powdered cracker 
crumbs, moistened with oyster liquor and two or three dozen 
oysters whole ; pepper and salt, and add a piece of melted butter 
the size of an egg. Stuff the turkey ; lay it on a gridiron over a 
dripping pan, in which should be about half a cup of water; put 
it into a hot oven and bake, allowing about ten minutes to a pound 
if a young turkey, longer if not. When the turkey is placed in 




HOME COOK BOOK. 


49 


the oven, put the giblets in a saucepan on the stove and let them 
cook, in sufficient water to cover them, until fifteen minutes before 
the turkey is to be served ; take them out in a wooden bowl and 
chop them ; add them to the water in which they were boiled, and 
when the turkey is taken up on a platter, put the dripping pan, 
with the turkey drippings in it, on the top of the stove; add 
to the gravy the giblets; have ready a little scorched flour, moist¬ 
ened with water; stir this into the gravy and boil up; serve 
the sauce in a gravy boat. Turkey should be served with cran¬ 
berry sauce, nicely jellied and cold. Lay fried oysters around 
the turkey on the platter, and serve with it. 

9 

ESCALOPED TURKEY. 

Take the remains of a cold turkey, from which you are to 
remove all the bones and gristle ; chop the meat in small pieces. 
Place in an earthen baking dish, a layer of powdered cracker 
crumbs, moistened with milk, as you would for escaloped oysters; 
then add a layer of turkey, seasoned with a little pepper and 
salt; then another layer of cracker crumbs and a layer of turkey 
until the dish is fdled ; over that pour the gravy which you may 
have left, or a little hot water and butter; finish the top with 
cracker crumbs, moistened with a beaten egg and sweet milk. 
Set in the oven and bake one hour. It is well to cover the dish 
for the first half hour, that the top may not become too brown 
before the scallop is well cooked. 

DUCKS. 

Before cooking wild ducks parboil them with an onion or carrot 
inside them. This will take away the strong flavor. When 
roasted, use dressing the same as for poultry, with the addition of 
a few slices of onions. Many good cooks lay over the game 
slices of onions, which take away the fishy flavor, removing the 
entire onion before serving. Make a sauce with the drippings in 
the pan, into which are put the chopped giblets, which are pre- 



50 


home cook hook 


viously well cooked ; thicken the gravy with browned Hour, 
moistened with water; serve with currant jelly. 

ROAST GOOSE. 

Prepare; stuff and roast in the same manner as you do ducks, 
with the addition of a wine glass of‘strong wine to the gravy, if 
you like. 

Many cooks cover poultry with a paste ot llour and water, 
while baking, removing it before it is served. Roast goose should 
be parboiled, then stuffed and roasted, served with apple sauce. 

PIGEON PIE. 

Mrs D. C. Baldwin. 

Rub the pigeons with pepper and salt inside and out; in the 
latter put a bit of butter, and if approved some parsley cut with 
the livers. Lay a beefsteak at the bottom of the dish and the 
birds on it; between every two a hard egg. Put a cup of water 
in the dish, and if you have any ham in the house lay a bit on 
each pigeon ; it is a great improvement to the flavor. 

Season the gizzards and two joints of the wing and put them 
in the center of the pie. Bake long and well, covering the crust 
cover and put them in a hot oven. Let them cook until tender; 
then add a little cream and butter. If the sauce is too thin, 
thicken with flour. One pint of water is sufficient for a dozen 
pigeops. 

PARTRIDGE PIE. 


Mrs. I). C. Baldwin. 

Pick and singe four partridges; cut off the legs at the knee; 
season with pepper, salt, chopped parsley and mushrooms. Lay 
a veal steak and a slice of ham at the bottom of the dish, put the 
partridges in and half a pint of good broth. Put puff paste on 
the ledge of the dish and cover with same, brush it over with egg 
and bake. 




HOME COOK BOOK. 


5 1 


PRAIRIE CHICKENS, PARTRIDGES AND QUAILS. 

Miss Sarah Page. 

Clean nicely, using a little soda in the water in which they are 
washed, rinse them and drain and fill them with dressing, sewing 
them up nicely and binding down the legs and wings with cords. 
Put them in a steamer over a pot of hot water and let them cook 
until just done. Then place them in a pan with a little butter- 
Set them in the oven and baste frequently with melted butter 
until of a nice brown. They ought to brown nicely in about 
fifteen minutes. Serve them on a platter, with sprigs of parsley 
alternating with currant jelly. 

TO POT BIRDS. 

Mrs. A. Reed, Jacksonville, Fla. 

Prepare them as for roasting; fill each with a dressing made as 
follows : Allow for each bird of the size of a pigeon one-half of a 
hard-boiled egg, chopped fine ; a tablespoonful of bread crumbs : 
a teaspoonful of chopped pork ; season the biid with pepper and 
salt ; stuff them; lay them close in a kettle that has a tig /it-fitting, 
thick corer. Place over the birds a few thin slices of pork ; add a 
pint of water; dredge over them a little flour, cover and put them 
in a hot oven. Let them cook until tender; then add a little 
cream and butter. If the sauce is too thin, thicken with dour. 
One pint of water is sufficient for a dozen pigeons. 

QUAIL ON TOAST. 

Stanton Roberts, Chillicothe. 

After the birds are well-cleaned, cut them open down the back 
salt and pepper them, and dredge very lightly with flour. Break 
them down so they will lie flat, and place them in a pan, with a 
little butter and a little water, in a hot oven, covering them up 
tightly for awhile, until about done. Then take them up and 
place them in a spider on the top of the stove and let them fry a 
nice brown. Have ready, slices of baker’s bread well toasted and 
slightly buttered. The toast should be broken down with a 
carving knife to make the crusts tender. On this place your 








52 


HOME COOK HOOK. 


quails. Make a gravy of the drippings in the pan, thickened 
very lightly with browned flour, and pour over each quad. I he 
quails should only be allowed to fry just long enough to brown 
nicely, and not long enough to dry out; five minutes ought to be 
sufficient. 


GRENOUILLE FRITES. 

Mrs A. L. B. 

Take the hindquarters of a frog, which are the only parts used, 
soak them, after washing them in warm water, in a little cold 
vinegar, with a little salt, and let them remain in the salt and 
vinegar for half an hour; then throw them in scalding water to 
remove the skin ; wipe them dry, and fry them with parsley, 
chopped fine, in butter. When fried a delicate brown, sprinkle a 
little salt and pepper over them, and garnish the dish with crisped 
parsley. 

STEWED FROGS. 

Frogs are sometimes stewed with a little butter and wine, and 
just before they are removed from the fire, a little Hour, the beaten 
yolks of two or three eggs, and finely chopped parsley may be 
added. 


RABBITS 

Are roasted, stewed, and cooked very much in the same styles 
as other meats or game. Lemon-juice and a slight flavor of 
onion is generally used in most forms of preparing them. Slices 
of lemon to garnish these dishes are in favor. When stuffed use 
the same form of bread dressing as for other meats. 

SQUIRRELS. 

These should be well soaked in water before cooking, to draw 
out the blood. Use lemon-juice, onion flavor, and a little bacon 
also for flavor in the various modes of cooking. 







































































































HOME COOK BOOK. 


53 




5 





54 


HOME TOOK BOOK. 


MEATS. 


General Rules. 

>» < ret of success in boiling meats will be in the careful skimming 
of the water which will serve to make the meat clear, and to give 
time for the gentle cooking which best preserves its flavor and quality, 
and that it should also be kept clo*ely covered. Meats when steamed or 
cooked in the new patented condensers, is a very fine way of preparing 
them, when they are to be served in the form of boiled meats. Allow’ for 
cooking twenty minutes to a pound. The slower it boils the tenderer, 
plumper, and whiter it will be. Meat is not so tender if cooked immedi¬ 
ately after the killing ; it should be hung up for some hours to ripen. In 
cold weather, many kinds of meat are best for hanging some days. 

Meat is finest when roasted before a clear fire, but with modern stoves 
and ranges this is not often possible. Slow roasting and baking are as 
essential as slow boiling. Fifteen minutes to the pound is a very good 
rule, but if the meat has been recently killed, or the piece cut thick, allow’ 
a little longer time. The best way will be to cook it until about half done 
with a steady fire that will not brown, but which will cook it well, increas¬ 
ing this at the la>t to fonn a fine crust. A good cook is as attentive to the 
color of her roasts, us a young beauty to her complexion. 

Beef is often preferred rare, w ith the red gravy which follows the knife 
on the platter. Mutton may also be underdone, while veal and pork 
should be done through, with no trace of blood in its color, but white to 
the centre. 


ROAST BEEF. 

The sirloin is considered the best. Prepare for the oven by 
dredging it with flour, and seasoning w ith salt and pepper, placing 
it in the oven, and basting it frequently while roasting. Allow’ a 







HOME COOK HOOK 


55 


quarter of an hour for a pound of meat, if you like it rare ; 
longer, if you prefer it well done. Serve with a sauce made from 
the gravy in the dripping-pan, to which you may add a table¬ 
spoonful of Halford or Worcestershire sauce, and a tablespoonful 
of tomato catsup. 1 hicken the gravy with browned flour, and 
serve in a gravy boat. 

ROAST BEEF WITH YORKSHIRE PUDDING. 

Roast the beef on a rack laid over the dripping-pan. About 
three-quarters of an hour before the meat is done, pour the drip¬ 
pings from the pan, leaving only enough in the pan to prevent the 
pudding from sticking. Have ready a pudding prepared thus: 
Put into a bowl or dish one pint of sifted flour, one pint of milk, 
a little salt, and four eggs. Beat all well together. Then pour 
this in your dripping-pan, which, for this quantity of pudding, 
should be a small one, replace the rack on which your beef is laid, 
and bake for three-quarters of an hour. If your dripping-pan is 
a large one, put the pudding in a pie tin, in which you have poured 
a little of the beef drippings, and put this in the centre of the 
dripping-pan, below the beef on the rack. 

BEEF A LA MODE. 

Mrs. I. H. Maples. 

Select a good round of beef about three inches thick, have the 
bone and fat in, and make incisions with a sharp knife through 
the beef; fill these incisions with a dressing made of bread sea¬ 
soned highly, with salt, pepper, finely chopped onion, and Wor¬ 
cestershire sauce, compressing as much of the dressing into the 
beef as is possible. When thus prepared, stick whole cloves over 
the top, put into a dripping-pan, with sufficient water to prevent 
burning, cover with a large pan to keep in the steam, and cook 
slowly two or three hours. Half an hour before serving, remove 
the cover, baste frequently, and allow it to brown handsomely. 
During the last half hour given to cooking the beef, place in the 
pan thin slices of potatoes, carrots and turnips, and with these 
garnish the dish for the table, adding celery leaves and parsley. 





56 


HOME COOK HOOK. 


A LA MODE BEEF. 


Mrs. George Pomeroy and Miss Sarah Page. 

Take a round of beef, four or five inches thick, and with a small 
knife make small holes entirely through it, at small distances apart. 
Then take up strips of fat salt pork, about as large as the finger; 
roll them in pepper, salt and cloves, and press them through the 
holes, rubbing the meat also with the pepper, salt and cloves; 
cover closely in a kettle, with a little water, and steam about three 
hours; when done, thicken the gravy with a little flour. 

This is excellent as a cold meat also. 

BROILED BEEFSTEAK. 


If a tender sirloin or porter-house steak, lay on the gridiron 
over hot coals; grease the bars with butter before the meat is put 
upon it; a steel gridiron, with small bars, is to be preferred. Turn 
it quickly and when done, take up, spread thickly with butter, and 
serve hot. When the steak is tough, pound well on both sides 
with a steak mallet. 

A delicious way of cooking tender steak, is to pound well with 
a steak mallet on both sides; lay out on a biscuit tin ; pepper 
and salt, and dredge with a very little flour, and put it in a hot 
oven for twenty minutes or half an hour. 'Fake up and lay it on 
a hot platter; spread with butter; add a small piece of butter to 
the juice of the meat which is in the pan, and thicken with a 
little flour; pour over the meat and serve hot. This is a nice 
breakfast or supper dish, and is nice made from veal steak, also. 

FRIED BEEFSTEAK. 

Mrs. George F.. Pomeroy. 

Put a saucepan on the fire, greasing the bottom with a very 
small piece of butter; lay in this a nice, tender sirloin steak; 
cover and cook quickly. Have ready a platter, and when the 
steak is nicely done on one side, take it carefully out on your 
platter; press the juice from it with your knife in some melted 
butter on the dish, take it up and let the juice drain from it; put 
it again in the spider, and let it fry quickly on the other side. 







HOME COOK BOOK. 


57 


When done, put it again on the platter; spread it with butter; 
season it with salt and pepper, and serve hot. Cooked in this 
way, it has all the delicate flavor of broiled steak. 


STEAK PIE. 


Mrs. L. Trepanier. 

Cut rump or beefsteak in conveniently sized pieces; flour and 
fry them a nice brown ; then place the fried steak in a stewpan 
with sufficient water for the amount of gravy wanted, and pepper 
and salt to taste. Add some finely chopped onion and bay leaf, 
and stew for an hour or two until tender. Place the meat in a pie 
dish which has previously been lined with pastry, add some hard 
boiled eggs sliced in, pour over the gravy, dust in a little flour, 
add bits of butter, cover pastry and bake. 


BEEFSTEAK SMOTHERED IN OYSTERS. 


Use for this small porter-house steaks, broil them nicely and 
arrange on a platter. Allow one dozen oysters to each steak, and 
stew them slightly in their own liquor. Then arrange the oysters 
in rows on each steak, season the liquor with butter, pepper, and 
salt, and pour on the platter; put a little butter on each', and set 
in the oven a moment until quite hot. A nice dish for breakfast 
or tea. 

BEEFSTEAK WITH MUSHROOMS. 


Put in the frying-pan some butter; into this put mushrooms 
which have been nicely peeled. Cook them in the butter until 
thoroughly heated through, season with a teaspoonful of wine to 
every mushroom, pepper and salt, and a little nutmeg. Then 
pour over nicely broiled porter-house steaks on the platter. A 
soupcon of onion put first into the butter, enriches the flavor. 

STUFFED BEEF. 

Mrs. O W. Vullette. 

'Fake a round of beefsteak. Have prepared a stuffing as for 
turkeys; roll it in the steak, and tie it up tight ; put it in a pan 
with a little water, and roast one hour, basting frequently. 






58 


HOME COOK HOOK 


CANELON OF BEEF. 

Mrs. H. B. Sherman. 

Chop cold beef; add half as much bacon as beef; roll crackers; 
beat two eggs; chop parsley; chop the rind of half a lemon; a 
little pepper; mix with the meat; roll in buttered paper and 
bake. 

CANELON OF BEEF. 

Chop cold roast beef fine; mix with this the yolks of three 
eggs, allowing to about two pounds of the meat, one cupful of 
mashed potato, and a cupful of the rich broth or meat gravy. 
Season with salt, pepper, and parsley (some use also mace and 
lemon peel). Make this into a roll and put in a baking pan. cov¬ 
ering it well. When hot quite through, remove the cover and 
brown. After this glaze it over with the whites of the eggs, let 
this brown one moment, and remove to the platter. Lay croutons 
or pieces of fried bread around against the roll. Have ready half 
a pint of rich broth, to which you must add a few mushrooms 
sliced. Let these stew in this until tender, and then pour around 
the canelon on the platter. Veal may be prepared in the same 
way, substituting bread crumbs for potatoes. This recipe came 
originally from Marion Harland’s breakfast, Luncheon, and Tea, 
and is excellent. It is also good without the mushrooms in the 
gravy. 


BEEF HASH. 

From corned or fresh beef, that has been thoroughly boiled 
and is well cooled, take a piece and chop fine. To one pint of 
chopped meat, add a pound and a half of potatoes which have 
been boiled, cooled, and are also chopped fine. If the meat is 
fresh, and the broth has not been used for soup, add a little of it 
to the hash, but not if any vegetables have been cooked in the 
broth ; otherwise, use a teacup of water. Season the hash with 
salt and pepper; put in a good piece of butter. Let it stew, 
frying just a little; then, just before serving, turn in a good cup 
of milk ; let it cook well through the hash, and serve. Put part 




HOME COOK IiOOK. 


59 


of the butter in the dish and fry the hash before adding the milk 
or broth. 

BEEF STEW. 

Mrs. George E. Pomeroy. 

Take roast beef, veal or steak that is left from dinner; chop 
fine; stew in a little water; add a small piece of butter, a little 
salt, pepper and flour; cook and turn over slices of toasted 
bread. 

FRIZZLED BEEF. 

Mrs. George E. Pomeroy. 

% 

Take of shaved, dried or smoked beef about one-half a pint; 
put into a pint and a half of water, and simmer half an hour; 
then add a tablespoonful of flour, moistened in a little cold water ; 
a piece of butter half the size of an egg; let it boil up ; remove 
from the fire, and stir in a beaten egg, then turn over slices of 
toasted bread. Another recommendation is to simmer the beef 
in cream, leaving out the butter and adding a little flour. 

BEEF CROQUETTES. 

Mrs. H. B. Sherman. 

Chop cold beef; add cold ham, if convenient; beat two eggs; 
mix all together with a little milk ; make into rolls and fry. Ham 
croquettes are splendid, too. 

BEEF BALLS. 

Mrs. H. B. Pomeroy. 

Two pounds of the round of beef chopped fine ; season with 
pepper, salt and onion to taste; make into balls, with flour, and 
stew two hours. 

BAKED BEEF LOAF. 


Mrs. Charles West. 

Three pounds of raw beef chopped fine ; one heaping table¬ 
spoonful of salt; one teaspoonful of black pepper; eight table¬ 
spoonfuls of rolled crackers; three tablespoonfuls of cream and 






6o 


HOME COOK HOOK. 


milk : a piece of butter the size of an egg; two eggs and a large 
spoonful of thyme. Put it in a pan, and pour over it a little 
wate*, and a small piece of butter to baste it. Hake two hours 
and eat cold. 

BEEF OR VEAL LOAF. 

Young Housekeeper's Guide. 

Three pounds of meat chopped fine, with one-fourth of a pound 
of salt pork. Six Boston crackers, powdered fine; one sheet of 
Cooper’s isinglass, dissolved in a coffee cup of warm water; one 
tablespoon of butter; one teaspoonful of salt; one of pepper; 
one of powdered cloves, or a nutmeg grated. Mix well together* 
with two well-beaten eggs, and bake one hour. 1’his will slice 
well when cold. 

ROAST BEEF HEART. 

Mrs. Dr. Coldham. 

Wash and wipe dry a beef heart, and rub over it a little salt and 
pepper. Chop four onions ; add two tablespoonfuls of sage, one 
teaspoon of black pepper, half a teaspoon of salt; add a teacup 
of bread crumbs; make a dressing as you would for chicken, and 
one egg to bind it. Stuff the cavities of the heart with this dress¬ 
ing; cover the end where you stuff it with cloth or paper, and bake 
in a slow oven for two hours. Baste as you would roast meats. 

BOILED TONGUE. 

Soak the tongue over night, then put in cold water in the pot 
to boil. There should be plenty of cold water to cover. Boil 
until tender. If the tongue is to be eaten cold, let it cool in the 
water in which it has boiled ; if to be eaten warm, when done 
take out of the water, skin and glaze with egg and bread crumbs; 
set in the oven until slightly crusted, and serve with mashed pota¬ 
toes piled around the tongue and browned, or with tomato sauce. 

BOILED CORN BEEF. 

Wash the beef well in three or four waters; put in a pot; cover 
well with cold water, and let it boil; allow fifteen minutes to the 






HOME COOK BOOK. 


6 I 


pound for boiling. Vegetables which are served with this are 
better if cooked separately, as they impart a disagreeable flavor 
to the meat when cooked in the same pot. A brisket piece of 
beef should be tied up closely with cords before putting in the pot. 

ROASTED MUTTON. 

1 his is prepared for the oven and roasted precisely in the same 
manner as beef. It is less liable to have the juices dried out, if 
tightly covered part of the time, while cooking in the oven. Serve 
with the gravy from the drippings of the meat, thickened with 
browned flour, and flavored with some pungent sauces, or catsup. 
Use currant jelly as an accompaniment. 


ENGLISH METHOD OF PREPARING MUTTON. 

After Marion Harland. 

Wash the mutton well with vinegar, and hang it up in a cool, 
dark place, covering the mutton afterwards with a cloth. Every 
other day repeat this process, washing the mutton with vinegar, 
but not wiping after washing with the vinegar. Keep well cov¬ 
ered while hanging, and when ready to use, wipe with a dry cloth 
but do not wash it. While roasting baste for the first hour with 
butter and water, and afterwards with the gravy. Flavor the 
gravy with mushroom or tomato catsup, stir in browned flour and 
serve in a sauce boat. Always send around currant or some tart 
jelly with roast mutton. 

ROAST MUTTON SMOTHERED IN ONIONS. 

Roast a small leg of mutton. Prepare half a dozen onions by 
peeling and slicing them. Fry these in clarified butter, or with 
leaf lard, until brown and tender, and pile over the roast on the 
platter. Fried onions may be thus served with mutton chops. 
FTy the chops first; arrange neatly on the platter, and then pile 
over the onions prepared as above. 





62 


HOME COOK HOOK. 


HOIKED LEG OF MUTTON. 


This is very nice, well boiled in clear water until tender, which 
should be well seasoned with salt. Serve with egg sauce, and 
garnish with parsley, sliced lemon, or some sour jelly. 


MUTTON A LA VENISON. 


.\fc-s. George E. Pomeroy. 

l ake a leg of mutton, and lard it with salt pork by cutting 
deep slits in the meat and inserting slips of pork the size of your 
finger, which has been rolled in pepper, salt and cloves. Hake 
two hours, or according to the size of your roast; baste it fre¬ 
quently. About half an hour before serving spread it over with 
currant jelly and let it brown. 


M UTTON CHOPS — FR1EI). 

Mr*. J. W. S. 

Gut them nicely, clearing away all ragged ends and superfluous 
bones; dip each piece in corn meal, or eggs and cracker crumbs, 
and fry in hot lard; or, you may prepare them as for frying; then 
lay them in a dripping pan with a little water in it and bake, 
basting frequently with butter. Fried or broiled mutton chops 
may be lapped over each other and laid handsomely around a 
platter with stewed tomatoes piled up in the middle of the dish. 
Lamb chops are nice served in the same way, with a pyramid of 
green peas in the center. 

MUTTON OR LAMH CHOPS. 


These make a nice breakfast dish, if put on the day before in a 
saucepan covered with water and seasoned with salt, pepper, and 
a soupcon of some sweet herb or onion, and cooked until tender. 
In the morning, heat, thicken the grayy, and serve. 


LAMB POT-PIE. 


Mrs. Carrington. 


Lamb pot-pie may be made of cheap odd pieces, but is a more 
sightly dish made of roasting pieces. Have the breast or rib 





HOME COOK HOOK. 


63 


piece prepared as for roasting and boil it whole. Make it just 
like the veal pot-pie. l ake up the meat whole on your platter 
with dumplings around the edge. Pour the gravy over all, and 
you will agrie with our butcher that “ the pickin’s of these little 
bones is very nice.” The same methods given for mutton will 
apply to lamb. Never boil lamb, however, except in stews. l T se 
as accompaniments for roast lamb mint sauce (if you like it), cur¬ 
rant jelly, asparagus and peas. 

! ' VENISON. 

The modes of cooking this meat are similar to that of other 
meats. In preparing a roast, however, it is best to cover with a 
paste of flour and water. The gravy will be made by putting the 
rough ends and scraps (which will be cut off in trimming the 
roast) into a saucepan and stewing while the meat is roasting. 
Season with cloves, salt, pepper and mace. Just before taking up 
add a little butter, three tablespoons of currant jelly, and some 
browned flour. A glass of sherry wine improves it. Always serve 
venison with currant jelly. P>roiled venison steaks are prepared 
like beefsteaks : should be broiled over hot coals, then laid on 
the platter, seasoned with salt and pepper, and buttered. Turn 
several times in the gravy on the platter, keep a hot cover oyer, 
and serve quite hot. Venison pasty is prepared by cutting the 
best parts of the meat in small squares or bits, and stewing not 
quite done in a saucepan in as little water as possible. The 
poorer bits of meat will be put in another saucepan to stew. 
Prepare a rich puff pastry and line the sides of the dish; put in 
the best part of the venison with a. half-cup of the gravy, and 
season with butter, pepper and salt; set in the oven to bake. 
Then prepare the gravy in the saucepan on the stove, by adding 
butter, salt and pepper and the juice of half a lemon. Thicken 
slightly with browned flour. When the pie is done pour into the 
hole in the center of the crust, carefully, as much of the gravy as 
the pie will hold. 

ROAST VEAL. 

A leg of veal is very nice prepared for the oven by washing, 
drying it, larding it with strips of fat ham or bacon, dredging it 








6 4 


HOME COOK HOOK. 


with flour. Haste frequently, and serve with the gravy thickened. 
Tomato sauces, mayonaise and other pungent sauces are good 
with veal. 

ROAST FILLET OF VEAL. • 

This should be prepared by stuffing it with bread crumbs, chop¬ 
ped fine; seasoned with chopped ham, summer savory, pepper 
and salt; bind the stuffing with beaten egg; dredge the roast with 
flour and bake. If it should bake too quickly, cover with brown 
paper. 

VEAL STEAKS. 

These are delicious broiled as beefsteak over hot coals. The 
steak should be thinner than beefsteak, to cook quickly through, 
and, " hen taken lip on a heated platter, should be well spread 
with butter; season with salt and pepper while broiling, or you 
may pound your veal well with a steak mallet; place it in a pan; 
butter, snJt and pepper it; dredge it with a little flour, and bake 
in a hot oven about half an hour. This is truly delicious. 


FRIED 


VEAL. 


Miss Sarah Page. 

Dip jour slices of veal, which should not be too thick, into a 
beaten*egg; then sprinkle flour over the meat. Meanwhile, have 
a few slices of salt pork frying. Lay your veal into the pork 
gravy. Cover and fry until done and brown. 


FRIED MEAT IN HATTER. 

Muss Sarah Page. 

One cup of milk; two eggs, sufficient sifted flour to make a 
batter. Let the meat fry in hot pork gravy until nearly done; 

then dip the meat in the batter and fry a nice brown on both 
sides. 

VEAL AND OYSTERS. 

Kry the veal first, cutting it into thin bits and dredging them 
with flour. I he lard should be hot enough when the veal is put 
in to prevent its sticking to the saucepan. When nearly done, 






HOME COOK BOOK. 


65 


add half a can of oysters drained from their liquor. When these 
are done, serve; theyshould be sent to the table hot. 

VEAL STEW. 

A NICE BREAKFAST DISH. 

Cut veal steak into strips about an inch long; put into a sauce¬ 
pan and cover with water sufficient to stew until dt>ne. Cover 
well and cook until it begins to be tender. Then season with a 
few slices of potato (one-potato is sufficient), a little parsley or 
celery, with salt and pepper. Let it cook a few minutes longer 
and then add one cup of rich milk or cream, and butter as you 
like. Have ready some hard-boiled eggs, and some small pieces 
of buttered toast on your platter; slice the eggs and lay on the 
toast, and then pour over the veal stew. 

VEAL CROQUETTES. 

, # Mrs S. J. Dick, Meadville, Penn. 

Butter size of an egg; tablespoonful of flour; small pint of 
cream; boil to the consistency of custard; season with pepper 
and salt; mix with chopped meat; dip in bread crumbs aVid eggs; 
roll in balls first; fry in butter and lard. 

VEAL OMELETTE. 

M rs. E. C. Shaw and others. 

Three pounds of veal and one onion, both chopped fine; six 
rolled crackers; one tablespoon of sage; one tablespoon of salt; 
one raw egg; mix altogether; form into a loaf and bake two 
hours; baste with butter and water. 

VEAL CHEESE. 

Chop fine cold cooked veal; warm this very slightly with strong 
broth or veal jelly, and add a little butter, pepper and salt, a 
dash of nutmeg, (no more,) and, if you like, a little grated lemon 
peel ; put this into a mould with hard boiled eggs in slices, dis¬ 
tributed through, pack smoothly and set aside to harden. Serve 
cold. 



66 


HOME lOOK HOOK. 


SPICED VEAL. 

Mrs. J. M. Brown and olhers. 

Three pounds of veal, hashed fine before cooking; eight oyster 
crackers, rolled ; two eggs beaten light; one tablespoon of salt, 
a little butter and sage; wet together thoroughly, and bake two 
hours. 

VEAL LOAF. 

Miss Lottie Osborn. 

• 

Three and a half pounds of lean veal, parboil; one-half a 
pound of salt pork, chopped fine; six t rackers rolled ; two eggs; 
one-half a nutmeg; butter the size of an egg; a teaspoon of salt; 
the same of pepper. Mix together and make it into a loaf; 
sprinkle cracker crumbs on the top, and baste with butter while 
baking. Bake for half an hour. 

| Any of these varieties of veal loaf are very nice with the 
addition of two dozen chopped oysters and a spoonful of celery 
vinegar, put in before baking.—En.] 

CALF’S HEAD. 

Mrs A. Reed, Jacksonville, Florida. 

Parboil a calf’s head and take out the bones; put it in a close, 
round kettle, with one pint of water ; two tablespoonfuls of butter; 
one teacup of tomato catsup; salt and pepper to taste; stew for 
one hour; a few ripe tomatoes are an improvement. Boil the 
feet with the head, if obtainable. 

POMPEV’S HEAD. 

Mrs. A. Reed. Jacksonville, Florida. 

Any quantity of meat of any kind; chop fine; season with 
onions, spice, and some pieces of pork ; some flour to make it 
stick together, and pepper and salt. Make in a loaf and bake 
in a deep pan ; add water for gravy, and flour to brown. Baste 
constantly with water, and let it be thoroughly done. This is very 
nice, eaten hot with beef gravy, or cold, sliced down. 









HOME COOK BOOK 


67 


CALF’S LIVER —FRIED. 

Cut in thin slices ; wash and dry them ; roll in corn meal, or 
egg and cracker crumbs, and fry in hot pork gravy or butter. 

CALF’S LIVER — STEWED. 

Roil till partly done; take out of the saucepan ; chop in small 
pieces ; put back in the saucepan ; skim well; stew until tender ; 
season with pepper and salt; thicken with a little flour, and serve 
over slices of toasted bread. 

BOILED LIVER. 

Chop very fine a calf’s liver and a small piece of salt pork ; add to 
this a teacup of grated bread crumbs, salt, pepper, a little mace 
or nutmeg, and cloves. Mix well, and put in a tin pail with a 
cover. Set in a kettle of cold water, and on the fire, and let it 
boil for two hours. Then uncover the dish, let it dry off in the 
oven, and set aside to cool. This is to be eaten cold, sliced. 

SWEET-BREADS. 

Mrs. J. W. Smith. 

To prepare these for cooking, when first sent home they should 
be put in salt and water, and the bloody veins cut out. They 
should be allowed to remain in w r ater for two or three hours to 
cleanse them well. 

TO BOIL. 

Cleanse, parboil slightly, and brown on a gridiron. Season 
with salt and pepper, and send to the table plain or on toast. 

A LA CREME. 

Broil whole, as above, heat a cup of cream with salt and pepper 
and pour over the sweet-breads on a hot platter. Or, stew- them 
cut in pieces, and pour over hot cream. 




68 


HOME COOK BOOK. 


TO FRY. 

Cleanse and parboil the sweet-breads, trim off the ragged edges 
and make them round. Roll in flour; drop deep into hot lard, 
and fry of a light brown. This is a nice breakfast dish, or the 
sweet-breads thus prepared are very nice laid around a roast of 
lamb on the platter for dinner, serving one with each slice of lamb. 
Some fry them in batter, but when rolled in flour they are very 
delicate. 

SWEET-BREADS AND PEAS. 

Cleanse, parboil, trim, and fry the sweet-breads as just 
described. Have the peas cooking in just enough water to cover; 
as they cook the water will boil down. Rub smoothly together 
butter and a little flour, and stir this into the peas ten minutes 
before they are done. Now trim your platter around with cold 
parsley; lay the sweet-breads next in a row around the platter, 
and then pile the peas in a pyramid in the center. The thickened 
gravy will keep them up. All must be hot, but don’t set them in 
the oven or the parsley will wilt. This is a handsome dish for an 
aftercourse at dinner, a late supper, or a lunch party. 

WITH OYSTERS. 

Cleanse them; cut them in pieces the size of oysters; stew 
about ten minutes ; rub together a tablespoonful of flour with two 
of butter; salt and pepper if you like, and then add oysters. 
Stew together until the oysters curl; serve at once on a platter. 
Allow three or four sweet-breads to a half-can of oysters. 

WITH MUSHROOMS. 

Prepare as above with a can of French mushrooms instead of 
oysters. Very nice. 

SWEET-BREADS AND. TOMATOES. 

Parboil two large sweet-breads, and put them in a saucepan 
with a pint of water, and season with salt, a little cayenne and 










HOME COOK BOOK. 


69 


black pepper to your taste. Put over to boil, and let them cook 
over half an hour; then thicken the gravy with a little browned 
flour, and add a piece of butter. Let it stew a few minutes, and 
then set in a quick oven to brown. Take out the sweet-breads 
upon a dish, and pour into the gravy less than a pint of stewed 
tomatoes, previously seasoned with salt and pepper and butter. 
When it comes to a boil, pour over the sweet-breads and serve hot. 

A PLAIN STEW. 

Cleanse, cut in pieces and stew the sweet-breads, seasoning with 
salt and pepper. Rub a little flour and butter together and stir 
in. Cook them about fifteen minutes. Serve over toast, or plain. 
Two or three will make a nice little supper dish. 

ROAST LEG OF PORK. 

Mrs. I). C. B. 

Choose a small leg of fine young pork ; cut a slit in the knuckle 
with a sharp knife, and fill the space with bread crumbs, seasoned 
with a little sage and onions chopped, and a little pepper and 
salt. When half done, score the skin in slices, but do not cut 
deeper fhan the outer rind. Apple sauce and potatoes should be 
served to eat with it. 

SPARE-RIB 

Should be basted with very little butter and a little flour, and 
then sprinkled with bread crumbs, seasoned with sage, salt and 
pepper. The bread crumbs should not be added until the roast 
is partly done. Serve with apple sauce. 

ROAST PIG. 

See that the pig has been well scalded. Put in the body a 
stuffing of dry bread crumbs, seasoned with sage, salt and pepper, 
and sew it up. Skewer the. legs back or the under part will not 
crisp. 

Put in a hot oven, after dredging well with flour and basting 
with melted butter, or rub the pig with a cloth wet with melted 

6 




70 


HOME COOK HOOK. 


butter. When done, serve whole on a platter, and garnish with 
parsley and celery tops alternately. 

Take o(T some of the fat from the gravy; set the rest on the 
top of the stove; thicken with a little flour; add half a glass of 
sherry wine and half the juice of a lemon, and serve in a gravy 
boat. 

PORK STKAKS 

May be fried or broiled, and are to be seasoned with salt and 
pepper, and a little sage and onion, if you like. Serve them with 
tomatoes, stewed or sliced in vinegar. 

TENDERLOINS. 

If large anti thick, split them in two ; roll them in egg and 
bread crumbs and fry with small pieces of fresh leaf lard. 

V SUGGESTION. 

In all preparations for sauteing (the mode of frying where the 
substance to be fried is not wholly immersed in the boiling fat) 
where lard is used, the fresh leaf of lard is to be preferred. Cut 
this in small bits and put in the saucepan, frying out a little, and 
then put in the substance to be fried. The flavor is very much 
finer than that of lard. It should be bought fresh from the 
butchers, a small quantity at a time, and is useful to have at hand 
when desired. 

PORK. 

Get a small fat hog from a farmer, corn-fed, and try the fat out 
in lard ; cook the spare-ribs and tenderloins and save all the lean 
pieces; there will be a great many little scraps of lean cut from 
the fat; moke this in sausage, put in small crocks, and pour hot 
lard over the top one inch thick; this will keep the air from the 
sausage, and it will keep sweet and nice an entire season, and you 
will have clean, wholesome lard for a year. 

SCRAPEL. 

Mrs. J. M. Gloyd. 

Boil a pigs head with a beef’s tongue, any nice bits of lean 
meat, and a small piece of liver, until very tender. Take up, 






HOME COOK BOOK. 


7 f 


separate from the bones, chop fine, and return to the water in 
which it is boiled. Season with pepper and salt, and thicken 
with corn meal and buckwheat flour sifted in by the handfuls 
alternately until of the consistency of thick mush. Then pour in 
pans to cool ; sliced and fried brown. It is a very nice dish for 
breakfast or supper. 


HEAD CHEESE. 

Koil a hog’s head, after it has been thoroughly cleaned, until it 
is so tender that all the bones can be removed. If very fat, 
remove all that is possible. Season the meat, while warm, with 
salt, pepper and sage, or summer savory, as you like. Put this in 
an earthen dish ; put a large plate upon it, and press it down with 
a heavy weight. Set it away, and when cold, slice off as you 
use it. 

SOUSE. 

When the pig’s feet and ears are well cleaned and scraped, put 
them in cold water and over the fire to boil. When tender, put 
them in a jar. 

Prepare a pickle of half a gallon of cider vinegar; whole black 
pepper; mace and cloves; boil up with the vinegar well and pour 
over the pig’s feet. Let them stand for two or three days, when 
they will be ready to use. 


FRIED HAM. 

C'ut the ham in slices and place them in some sweet or sour 
milk to freshen, and let them stand for two or three hours, if you 
can. Lake them out and fry them ; when done, take them up on 
the platter, break into the hot gravy some eggs and lay them on 
each slice, and serve. Slices of ham are very nice broiled ; when 
done, butter, pepper, and serve on a hot platter. 

A VALUABLE SUGGESTION. 

Milk, sweet or sour, is much to be preferred to water to freshen 
either ham or salt pork, and gives it greater delicacy of flavor. 








HOME COOK HOOK. 


/ 


2 




MINCED HAM. 

Mrs. Cf. K. Pomeroy. 

Take pieces of cooked ham left from dinner; chop them fine; 
take three eggs; a teacup of milk ; a spoonful of flour; hind all 
together and fry slightly in hot butter or lard. 

HAM AND POTATOES. 

'Take a slice of ham that has been soaked for a time to extract 
the salt. Have four or five potatoes peeled, and cut them in thick 
bits, like dice; cut the ham the same and put in a saucepan, and 
fry fifteen or twenty minutes with the potatoes. Cover while 
cooking. 

SAUSAGE. 

Mrs. A. W. Harlow. 

Ten pounds of pork ground fine; four ounces of salt; one- 
half ounce of pepper; one tablespoonful of sage; one heaping 
tablespoon of ginger; one-half tablespoon of saltpetre. 


SAUSAGES. 

Mrs. H. B. Sherman. 

To season sausages: Take fortv pounds of meat, cut fine; ten 
ounces of fine salt; three ounces of pepper, ground fine; four 
ounces of sage, rubbed and sifted; mix well and stu*T the sau¬ 
sages. When well fried they are fit for the table. 

TO BOIL A HAM. 

Mrs. M. D. Carrington. 

Soak it from twenty to forty hours, according to size, in plenty 
of water; trim it neatly, removing all rusty portions. Put enough 
water in the kettle, in which you are to boil it, to cover the ham 
well, and add one-half an ounce of cloves, allspice, mace, nut¬ 
megs, and one-half a pound of sugar. Skim it thoroughly, as it 
boils, until the skin will peel off readily. Fake it from the fire 
and let it cool in the liquor; then remove the skin, cover it with 
grated bread crumbs, and finish in the oven. 











HOME COOK BOOK. 


7 i 

/ v> 


BAKED HAM. 

Mrs. P. Berdan. 

Wash the ham well, and scrape the lower part. Soak in water 
over night. This should more than cover it. The next morning 
put into cold-water and boil slowly for several hours, or until very 
tender. When done, and while the ham is hot, remove the skin. 
This may be easily done by peeling it. The skin should not be 
cut off. Stick cloves in the ham, and then put it into a baking 
pan, with a pint of sweet cider. Cover the ham thickly with 
sugar, and put into the oven. Baste once in.a while, and bake 
until browned. 


SANDWICHES. 


Mrs. G. W. Davis. 


Chop very fine some tongue and ham (a little cold chicken is 
very nice added), cut the bread very thin, spread with the 
dressing, then with the meat, then cover with bread and press 
together; trim all of one size. Dressing.—One half pound of 
butter, three tablespoons of mixed mustard, three tablespoons 
oil, a little white or red pepper, the yolk of one egg, and a little 
salt; braid all together smoothly, and set on ice to cool. 

HAM SANDWICHES. 


Mrs. A. W. Barlow. 


Boil the ham very tender, and let cool in the same water in 
which it has been boiled. Chop nearly half a ham fine, then 
take the yolks of six hard-boiled eggs, rubbed smooth with a 
knife, add two tablespoons of best mustard, half teaspoon of 
salt, two of black pepper, add sufficient melted butter to make it 
very smooth and creamy ; thin with good vinegar, and mix well 
with the ham. Spread each side of the bread or biscuit with 
butter and salad before putting together. 




74 


HOME COOK BOOK. 


HAM SANDWICHES. 

Chop or grate fine some cold boiled ham and mix it \vi th a 
little chopped pickle or lemon-juice; one teaspoonful of mustard 
and a little pepper; mix these together; have thin slices of bread 
spread with butter; lay on the ham and seasoning and put the 
slices together. 


HAM SANDWICHES. 

Cut slices of bread thin; spread with butter; cut boiled ham 
very thin ; spread .these very lightly and put the slices together. 
The crusts should be cut from the slices of bread and trimmed 
evenly. 

POTTED MEATS—FRESH. 

If the meat to be potted is fresh—and, for this purpose, all 
meats, game, or poultry may be used—place in as little water as 
will cook them tender, letting them cook for several hours slowly. 
Then take from the kettle and remove all the bones; separate 
the meat into small pieces with a tork, but do not cut it. Then 
season with pepper and salt, and the sweet herbs preferred, never 
making the mistake of putting sage with any meat but pork ; add 
a very little of the jelly of the meat, unless the meat seems juicy 
enough without. Pack in a small crock, overnight, until it 
hardens. * 

POTTED MEATS—SALT. t 

Corn beef, salted tongue, and ham are excellent boiled until 
very lender in a good deal of water. These meats should be 
well soaked before putting over to boil. When very tender remove 
from the water and take out the bones and all poor parts; 
separate into small pieces. Soak a sheet of isinglass and add to 
the meat; mix this well through, and then pack hard in a stone 
crock. Do not season salt meats with sweet herbs. Slice and 
eat cold with catsup, or spiced vinegar. This is the method of 
preparing canned meats so widely popular. 





HOME COOK BOOK. 


/ 5 


FOR ONE HUNDRED POUNDS CORNED BEEF. 

“ Boody House.” 

Nine pounds of salt, three ounces of saltpetre, two pounds of 
brown sugar, or molasses, four gallons of water. Boil all together, 
then skim, and is ready for use. If to be kept long, add two 
pounds salt after two weeks in brine. 


BEEF FOR FAMILY USE. 


Mrs. Jesse S. Norton. 

To one hundred pounds of beef, three quarts of ground solar 
salt, four pounds of sugar, four ounces of saltpetre ; mix well. 
Rub each piece of meat with the mixture ; pack close and press 
hard. 

Beef prepared in this manner makes its own brine and will be 
fit for use in three weeks, and keep the year around by re¬ 
packing and boiling the brine in July. 


TO CORN BEEF, PORK OR HAMS. 

Mrs. E. Jackson. 

'Bo one hundred pounds of meat, use six gallons of water, nine 
pounds of salt, three pounds of brown sugar, one quart of 
molasses, one ounce of potash, six ounces of saltpetre. Boil,. 
skim; let it stand till cold. Dissolve the saltpetre and add to 
the pickle when cold. Pack the meat, and pour the pickle over 
it when cold. 


TO CURE HAMS AND DRYl’NU 


BEEF. 


Mr* J. M. Gloyd. 

To one hundred pounds of meat, take seven pounds of coarse 
salt, five pounds of brown sugar, four ounces of saltpetre, one 
ounce of saleratus; dissolved in water enough to cover the meat 
—about four gallons. Pack the meat in the cask without any 
additional salt, and pour the pickle on. Let it stand about six 
weeks, then take it out and smoke. Hang the hams in the 
smoke-house, the legs downward. After smoking, slip each ham 





7 6 


HOME COOK BOOK. 


into a loose muslin sack, to keep off the flies, and hang them up 
in a cool, dry place. 

He careful that the hams are not frozen when the pickle is put 
on, or they will not take the salt. 

To thaw frozen meat, place it in cold water. It will soon be 
covered with a coating of ice, which may be easily removed. 




HOME COOK BOOK. 


77 




MEAT AND FISH SAUCES. 


1J§N HAWN butter is the basis for most sauces. A great variety may be 
produced by adding to this sauce different flavors—anchovies, 
okra, onions, celery, parsley, mint, spices, and relishes, using those flavors 
which are suitable for the meat, game, or flsh, with which the sauces 
are to be served. A good standard recipe for drawn butter is as follows : 


DRAWN BUTTER. 

Rub one tablespoonful of dour with one-quarter of a pound of 
butter; when well mixed, put in a saucepan with a tablespoonful 
of milk or water. Set it in a dish of boiling water, shaking it 
well until the butter melts and is near boiling. It should not be 
set directly on the stove, or over the coals, as Ijie heat will make 
the butter oil, and spoil it. 

This sauce may be varied by adding cream, hard-boiled eggs, 
or lemon-juice. 

For brown sauces browned flour is nice. Put a pound of flour 
in a clean plate, or in a small pan, and set in a hot oven until 
browned through ; stir it often. Keep in a dredge-box for 
gravies and soups. 

BROWNED BUTTER. 

FOR COLORING GRAVIES. 

Put butter into a frying-pan, and toss it about until it browns 
without burning. Then add browned flour, and stir together 
until it thickens. This is to be used for coloring gravies. With 
the addition of celery, vinegar, or any flavored vinegar, with a 
little brown sugar and cayenne, it forms a very nice sauce for 
fish. 







7« 


HOME COOK BOOK. 


EGG SAUCE. 

• 

One pint of water; one-fourth of a pound of butter; rub well 
together; chop two hard boiled eggs; add the hail of the juice 
of a lemon; mix altogether; add a little parsley, if you like; 
serve with boiled fish. 

EGG SAUCE. 

M iss Hattie Buck. Adrian Mich. 

Take the yolks of two eggs boiled hard; mash them with a 
teaspoonful of mustard: a little pepper and salt; three table¬ 
spoons of vinegar, and three of salad oil; a tablespoon of catsup 
improves this for some. 

CREAM GRAVY. 

Put in a saucepan a cup of cream with a gill of water; stir in 
carefully two tablespoonfuls of melted butter, a little chopped 
parsley, and heat this over boiling water. Many cooks cook the 
parsley a little before mincing, and adding to the sauce. This is 
a nice sauce for roast fish. 

MILK OR CREAM GRAVY. 


Mrs. F. R. Stebbins, Adrian. 

One quart of milk; three tablespoons of corn starch; made 
into a smooth batter with milk or water. Let it boil two or three 
minutes, stirring all the time. Remove from the fire, and stir in 
immediately a well beaten egg; add a little salt and butter, if 
you choose. This sauce is used for boiled codfish and baked 
potatoes, and is very nice. 

CELERY SAUCE. 

This sauce is to be used for boiled fowl or turkey. Cut up 
one head of celery into a pint of water, and boil until tender; 
season with pepper and salt. Prepare a drawn butter gravy, as 
above, and add the celery, and the water in which it was boiled ; 
boil this up and serve. 





HOME COOK BOOK. 


79 


MINT SAUCE. 

I wo tablespoonfuls of mint chopped fine, mix one tablespoon 
of white sugar to a half a teacup of good vinegar, add the mint 
and let it infuse for half an hour in a cool place before sending 
to the table ; serve with roast lamb or mutton. 

ONION SAUCE. 

Put one half a pint of milk over to boil; have ready three or 
four white onions which have been boiled, and mince them fine ; 
add a small piece of butter, half the size of an egg, and a little 
salt and pepper to the milk; stir in the minced onion and a 
tablespoon of flour which has been moistened with milk; let it 
cream over boiling water. 

BREAD SAUCE. 

After Marion Hurland. 

Simmer one onion that is sliced fine in one pint of milk until 
tender, strain out the onion from the milk, and pour over one cup 
of fine bread crumbs, which should be in a saucepan. Cover 
and soak half an hour; beat smooth with an egg whip, and then 
add a pinch of mace, pepper, and salt to taste, and three table¬ 
spoons of butter; boil up once and serve in a tureen. If it is 
too thick add a little boiling water and more butter. Use this 
sauce for roast poultry. Some people add some of the gravy in 
the dripping-pan, first straining it, and beating in well with the 
sauce. 

MAITRE D’HOTEL SAUCE. 

Marion Harland. 

One teacupful of drawn butter; one teaspoonful of parsley, 
boiled in a little water for three minutes; then taken out and laid 
in cold water five minutes to .cool; chop and stir into the butter ; 
squeeze in the juice of one lemon; add cayenne and salt to 
taste ; beat altogether well; return to the fire and boil at once. 
This is an excellent sauce for a great variety of dishes, roast or 
boiled. 







So 


HOME COOK BOOK. 


OYSTER SAUCE. 

Mn.. L. Trcpanier, 

Take two dozen oysters, blanch and remove the beards. Put 
three ounces of butter in a stewpan with two ounces of flour; 
add beards and liquor with a pint and a half of milk, a tea¬ 
spoonful of salt, a pinch of cayenne, two of cloves, and a blade 
of mace. Place over the fire, keep stirring, and let it boil ten 
minutes, then add a teaspoon of the essence of anchovy, and 
one of Harvey sauce. Pass it through a sieve into another sauce¬ 
pan, add the oysters, and make it very hot; but do not let it 
boil. 


OYSTER SAUCE. 

Mrs F. I). J. 


Stew one pint of oysters in their own liquor five minutes, and 
then add one teacup of milk, when this boils strain out the 
oysters and return to the saucepan; then thicken with a little 
flour wet with cold milk, add a small piece of butter, boil up one 
minute, squeeze in the juice of half a lemon, and take off the 
fire. The oysters should be again added when the butter is put 
in, either chopped or whole. We prefer them whole as the sauce 
looks better. This is to be used for all varieties of fish, or for 
boiled turkey, chickens, or other white meats. 


CRAB AND LOBSTER SAUCES. 

These may be made boiling these fish whole/ Pick the meat 
and chop fine, and add to a drawn butter gravy, seasoned with 
cayenne, mace, made mustard, and the juice of half a lemon. 
To be used for a fish sauce. 


ANCHOVY SAUCE. 

Marion Harland. 

Take half a dozen anchovies and soak in cold water for two or 
three hours, then pull them in pieces, and simmer in a very little 
water for half an hour. 




HOME COOK BOOK. 


8 I 


MUSHROOM SAUCE. 

After Marion Harland. 

Stew one teacupful of young mushrooms in barely enough 
water to cover until tender; drain, but do not press them, and 
then add one teacupful of cream or milk, four tablespoons of 
butter, with nutmeg, mace, and salt to taste. Stew together over 
the fire until it begins to thicken, then add one teasooonful of 
flour, wet with cold milk, and boil up. Serve up in a gravy boat, 
or pour over boiled chickens, rabbit, etc. 

CRANBERRY SAUCE.—No. i. 

Bick over a quart of cranberries, wash, and then put them into 
an earthen stew-pan, or a new tin pan, with a pint of water. 
When they commence to heat through take a silver tablespoon 
and mash them well, then add white sugar to sweeten well ; 
strain the pulp through a colander into a mould and set aside 
until it is cold. 


CRANBERRY SAUCE —No. 2. 

Prepare as above, and when it begins to stew add a generous 
supply of white sugar. Stir in well, but do not mash the fruit ; 
let it boil up gently until the fruit is thoroughly cooked, but not 
long enough to harden the skins; about ten or fifteen minutes 
after the sugar is put in, and then turn into moulds to cool. 
Cranberry sauce is to be used for all poultry and game. 

APPLE SAUCE. 

Pare and core nice tart apples, put them in an earthen or new 
tin dish to stew—the earthen preferred. Put in just enough 
water to cook the apples, keeping closely covered the while, as 
thus they will be lighter and whiter. Beat up well while cooking, 
and then add sugar to taste. Butter, also, and nutmeg, if you 
like. Apple sauce is an invariable accompaniment of fresh pork 
in any form of cooking. 





82 


HOME COOK HOOK. 


- 


PEACH SAUCE. 

Put into cold water a quart of dried peaches. Do not choose 
those dried with the skins on—these are barbarous, (’over and 
let them cook well; when they are quite tender drain and mash 
them to a smooth pulp, then add white sugar to sweeten ; cook 
the sugar and fruit well together, and then set aside to cool. 
Peach sauce is sent to the table cold with roast meats or game. 

APPLES—SEKVEI) HOT WITH MEAT AT DINNER. 

Miss L. E. Si/er. 

lake medium sized apples, not too sour; wash and wipe and 
cut off a circle of skin around the stem and blossom. Place 
them in a round dish or pan, with a piece of butter on each ; put 
a little water in the bottom and then pour syrup or a nice 
molasses around them, until the dish is nearly half filled ; 
sprinkle on them a little powdered mace or nutmeg, and let them 
stew for half an hour, closely covered ; then uncover them and 
stew them for half an hour longer. 










HOME COOK BOOK. 


83 






































8 4 


HOME COOK HOOK. 




VINEGARS AND CATSUPS. 


MADE MUSTARD. 

Pour boiling water over two or three tablespoonfuls of mus¬ 
tard ; add one small teaspoon of salt and threg tablespoons of 
vinegar. Can be used immediately, but is best the next day. 
When finished, as Mayonaise, is excellent. 

MAYONAISE. 

Mrs. A. Rccd, Jacksonville, Fla. 

Rub well together one teaspoonful of made mustard, and one- 
half a teaspoonful of salt; then add the yolk of one raw egg; 
pour on very slowly sweet oil, rubbing hard all the time, until as 
much is made as is wanted; then add a tablespoontul of vinegar. 
The mixture should look perfectly smooth. If it curdles, add a 
little more mustard or vinegar. With shrimps or oysters, a little 
cayenne pepper rubbed in is an improvement. 

CURRY POWDER. 

Mrs. D. W. S., Presbyterian Cook Hook. 

Mix an ounce of ginger; one of mustard; one of black pepper; 
three of coriander seed; three of turmeric ; quarter of an ounce 
of cayenne pepper; half an ounce of cardamon; half an ounce 
of cummin seed and cinnamon. Pound the whole very fine ; 
sift, and keep it in a bottle corked tight. To be used for gravies . 
for ducks and other meats. 

FLAVORED VINEGARS. 

Steep in boiling vinegar celery, nasturtion seed, grated onion, 
or horseradish ; let it cool, and put in small wide-mouth bottles. 









HOME COOK BOOK. 


§5 


PEPPER SAUCE. 

M rs. H. B. Sherman. 

Four dozen large red peppers; ripe seeds, partly removed ; one 
tablespoonful of salt; one handful of garlic; five large onions; 
one tablespoonful of horseradish ; all to be well boiled together; 
then strain through a wire sieve. To every pint of mixture add 
a pint of the best wine vinegar. Grind one tablespoonful of 
black pepper; half a tablespoon of allspice; the same of cloves, 
and add to the mixture. Boil again for four or five minutes. 
Bottle and seal. 

CHILI SAUCE. 

Mrs. D. M. Trowbridge. 

Eighteen large tomatoes, half ripe, four onions, ten peppers 
chopped fine, four cups of vinegar, four tablespoons of sugar, two 
of salt, two of cloves, two of cinnamon, two of allspice. Boil 
one hour, and cork while hot. An excellent sauce for meat. 

TOMATO SAUCE. 

Mrs. E. B. Hamm. 

One peck of ripe tomatoes; skin and slice, and break them up 
with your hands. Add one quart of vinegar, three pounds of 
sugar, either brown or white, one-half an ounce of stick cinnamon, 
cloves and mace. Let all boil slowly together until it becomes a 
thick jam. Toward the last stir frequently, or it will scorch. 
For cold meats. 

TOMATO SOY. 

Mrs. George E. Pomeroy'. 

Eight pounds of ripe tomatoes, fresh, or canned. One quart 
of vinegar, three pounds of sugar. Add spice, cinnamon, cloves, 
English mustard, cayenne pepper—one and a half teaspoonfuls of 
each. Boil three hours. 

TOMATO CATSUP. 

Mrs. M. A. Beach. 

Select well ripened tomatoes. Slice, cutting out defective parts. 
Put them over without peeling them. Boil one or two hours, or 
7 



86 


HOME COOK HOOK. 


until quite soft; then strain, being careful to get all the pulp. 
To one gallon of tomatoes, thus strained, add four tablespoons of 
salt, one-half a teaspoon of red pepper, three tablespoons of 
mustard, two tablespoons of black pepper, one tablespoon of cin¬ 
namon, one of allspice, one of cloves. The salt, mustard, and 
pepper may be put at once into the tomatoes, but the dark spices 
should be simmered for one hour with one pint of vinegar, and 
then strained into the juice; add one heaping tablespoon of 
sugar. Bottle, and seal tightly. 


TOMATO CATSUP. 

Mrs. S. R. Gridley. 

To one gallon of tomatoes add four tablespoons of salt, four of 
pepper, four of mustard, two of allspice, two of cloves, one pint 
of good vinegar. Boil down to half the quantity. 

FRUIT CATSUP. 

Mrs. John R. Osborn. 

Five pounds of fruit, two of sugar, one pint of vinegar, one 
tablespoonful of salt, one teaspoon of pepper, one tablespoon of 
allspice, one of cinnamon. Mash and boil until thick. 


GRAPE OR GOOSEBERRY CATSUP. 

Mrs. D. N. Trowbridge and Mrs. Sarah Bissell. 

Nine pounds of fruit, six of sugar, one of vinegar; put in a 
little bag of cloves and cinnamon. Boil three hours. 


(.RAPE CATSUP. 


Mrs. J. B. Baldy. 

Boil the grapes until the seeds separate, then to every quart 
allow one teaspoon of cinnamon, one of mace, one-half of cloves. 
Strain and add one pound of sugar for every quart; thin to 
proper consistency with sharp vinegar or wine. 





HOME COOK BOOK. 


37 


LEMON CATSUP. 

Marion Harland. 

Grate the rind of twelve large fresh lemons; pound or grind 
four tablespoons of white mustard seed, one of turmeric, one of 
white pepper, one teaspoon of cloves, one of mace, and one salt- 
spoon cayenne; add two tablespoonfuls of white sugar, two of 
grated horseradish, one shallot minced fine, the juice of the 
lemons, two tablespoons of table salt, and then let it stand three 
hours in a cool place, then boil up in a porcelain kettle for half 
an hour; pour into a covered china or earthen vessel. Let it 
stand a fortnight, stirring well every day, then strain, bottle, and 
seal. 





88 


HOME COOK KOOK 



HOME COOK BOOK. 


s 9 


4 


SALADS. 


Suggestions. 

yf&RISP cabbage and celery in very cold water for salads. Garnish 
salads with hard-boiled eggs cut in halves, or slices, from which the 
yolks are taken out,— these will serve in making the salad dressing. Use 
also, for garnishing, the delicate leaves of the celery, olives, and crimson 
beets cut in small stars, diamonds, or fancy forms. A prime object in 
making good salad is to have the flavor of no one ingredient predominant. 


CHICKEN SALAD. 


Mrs. M. U. Carrington. 


Boil nice fat chickens, (not too young,) until tender, in just 
sufficient water to cook them, keeping them covered; add salt 
while cooking. When cold, remove the nice meat from the bones, 
as equal in size as possible, with a knife; then add about equal 
quantities of celery, cut in the same way and of the same size. 
For the meat of one chicken, make a dressing of three well- 
beaten eggs; butter the size of a goose egg; a small teaspoon of 
nice mustard; a shake of red pepper; salt, and perhaps a half a 
teacup of vinegar, more or less, as you like. Set this on hot 
water, stirring it constantly, making it smooth until it thickens 
like boiled custard. When thoroughly cold, add it to the 
chickens and celery, or it may be poured over the chickens warm, 
and the celery added when thoroughly cold. 





9 o 


HOME COOK BOOK. 


CHICKEN SALAJ). 

Anonymous. 

Boil two chickens; when cold, remove the skin and bones ; 
chop quite fine; add the white part of three bunches of celery, 
chopped. Put with the above, a short time before serving, the 
yolks of nine hard-boiled eggs, mashed fine and smooth; one 
small cup of sweet oil; half a pint of vinegar; one teaspoon of 
salt; pepper, if you like. 

CHICKEN SALAD. 


M iss Hattie Buck, Adrian 

The white meat of two chickens chopped fine ; with two or 
three branches of celery and two heads of lettuce ; if the lettuce 
cannot be procured, then the green part of the celery will answer; 
six hard-boiled eggs; rub well together and a little salt; one 
bottle of salad cream. Ornament with the green leaves, (vinegar 
to taste.) 

LOBSTER SALAD. 


Mrs. L. C. Bid well. 

Two cans of lobsters; six hard-boiled eggs. Chop whites of 
eggs, also the lobster and lettuce, not very fine; add one pint of 
sharp vinegar, three tablespoons of sugar, three of salad oil, a 
little pepper, two tablespoons of mustard, (Lion brand,) and a 
little salt. When scalding hot stir in the yolks of the eggs, alter 
rubbing them to a fine paste. 

LOBSTER SALAD. 

Mrs. S. J. Dick, Meadville, Penn. 

Two lobsters, picked fine ; four heads of fresh lettuce, cut fine; 
put in a dish, in layers, with lobsters; boil your eggs; mash the 
yolks; add three tablespoons of melted butter; a teaspoon of 
mustard; cayenne pepper and salt; two tablespoons of sugar; 
two cups of vinegar; heat together and pour over when served. 










HOME COOK KOOK. 


9 1 


VEAL SALAD. 


Mrs. Geo. E. Pomeroy. 

Boil veal until very tender ; chop fine and stir into it a nice salad 
dressing; put into a shallow dish, and garnish with slices of lemon 
and celery. A little chopped cabbage may be added to the veal 
if desired. Boiled ham chopped and seasoned and served in a 
similar manner is a very nice dish. 


ROAST BEEF OR MUTTON SALAD. 

Cut cold roast beef the same as chicken for salad. Mix mus¬ 
tard, sweet cream, pepper, salt and vinegar, pour over the meat 
and serve for tea. 


SWEET-BREAD SALAD. 

Mrs. D. C. Baldwin. 

Four hard-boiled eggs; one raw egg; three tablespoons of 
salad oil; one teaspoon of salt; one of pepper; two of sugar; 
two of mixed mustard ; one-half a teacup of vinegar; one calf’s 
sweet-bread; two heads of lettuce. Mash the yolks with a silver 
fork and mix the oil thoroughly in them ; then add the raw egg 
well beaten ; then mix the other ingredients in slowly and thor¬ 
oughly, adding the vinegar last. Boil the sweet-bread until 
thoroughly tender; pick it up in small pieces and stir into the 
dressing. Break the lettuce in small pieces, and put into a dish 
alternate layers of lettuce and sweet-bread and dressing; use the 
whites of the eggs for the top. 

For salmon salad use the same dressing, omitting the sweet¬ 
breads and substituting salmon. Put the salmon on a platter; 
pour over it the dressing, and garnish the dish with celery leaves. 

CRACKER SALAD. 

Mrs. A. Reed, Jacksonville, Florida. 

Soak some hard bread or soda crackers in hot water till soft; 
chop fine with onions, celery and red pepper, and pour over it 
some Maycftiaise dressing. 





Q2 HOME COOK BOOK. 


CHEESE SALAD, OR MOCK CRAB. 

Marion Harland. 

One pound of old cheese, grated; one hard-boiled egg; one 
teaspoonful cayenne pepper; one of salt; one of white sugar; 
one of made mustard ; one tablespoonful of onion vinegar ; one of 
salad oil. Rub the yolk of an egg to a paste with the oil, adding 
in order the salt, pepper, sugar, mustard, and lastly the cheese. 
Work all well together before putting in the vinegar. Serve in a 
crab shell. These mixtures bear a marvelous resemblance in 
taste to a devilled crab, and make a very good impromptu relish 
at tea or lunch, eat with crackers and butter. Thfs is still better 
with a cupful of cold minced chicken added. If you cannot 
obtain the best and freshest olive salad oil, use melted butter 

CABBAGE AND CELERY SALAD. 

Mrs. B. B. Barney. 

Chop cabbage with such part of celery as you may like—a 
small proportion will flavor it. Season with pepper and salt and 
a little sugar, and pack it down in the dishes you serve from. 
Take equal parts of sweet cream and vinegar, beaten together 
with a beaten egg; then pour over the cabbage. The vinegar 
will settle, leaving the creamy foam upon the top, which gar¬ 
nished with celery tops, makes a pretty dish. A coflee cup of 
cream and vinegar each, will make sufficient for two large dishes; 
it must not be thin to run. 

CABBAGE SALAD. 

Miss Sarah Page, Albany, N. Y. 

Take half a head of cabbage chopped fine ; add half a branch 
of celery, chopped also; boil two or three eggs very hard, take 
the yolks and mash fine; add a teaspoonful of mustard, half a 
teaspoon of salt, and two tablespoons of melted butter; mix 
smoothly together. Then add two or three tablespoons of vine¬ 
gar, only using enough to make it seem like a thick cream. Pour 
the sauce over the cabbage, mixing it a little through; chop the 






HOME COOK BOOK. 


93 


whites of the eggs and mix in, or you can cut them to ornament 
the dish; ornamenting the dish alternately with sprigs of parsley 
or celery tops, I his same sauce may be used for chicken or 
lobster salads. 


LETTUCE SALAD. 

Cut fine two good bunches of lettuce. To the yolks of two 
hard-boiled eggs, mix three tablespoons of melted butter, one 
tablespoon of mustard, one-half tablespoon of prepared horse¬ 
radish, and one pint of vinegar. Mix the dressing through the 
lettuce, and garnish with the whites of the eggs. 

SALAD. 


Mrs. Dr. Coldham. 

Take a head of celery, one beet, a small piece of cabbage; chop 
them fine. Then boil two eggs hard; take the yolks and mash 
them up; cut the whites in slices, and lay them over the top. 
Take a half teaspoon of salt, three teaspoons of sugar, a little red 
pepper, half a cup of cream, two teaspoonfuls of made mustard, 
half a cup of vinegar. 

SALAD OF COLD VEGETABLES. 

Use for this the vegetables left from dinner, such as boiled pota¬ 
toes, peas, string beans, shell beans, beets, etc. Chill them on 
ice, and pour over, just before serving, any nice salad dressing, 
and garnish with lettuce leaves crisped in ice water. 


PICNIC SALAD. 


Young Housekeeper’s Guide. 

Peel a dozen good-sized potatoes. Boil them with a piece of 
salt pork. Do not let either of them boil too long, if they do 
they will not cut into distinct pieces. Chop when cold ; then pour 
over a salad dressing. Many prefer onions chopped with the 
dressing. 







94 


HOME COOK HOOK. 


4 POTATO SALAD. 

M rs. G. H. Newman, Brattleboro, 

Boil two eggs hard; take out yolks and rub to a pulp; add two 
raw eggs, two teaspoons vinegar, two of flour, two of oil, a little 
salt and pepper, two teaspoons mixed mustard, two tablespoons 
melted butter. Beat well together. Slice cold boiled potatoes 
thin, and pour over mixture. A little celery improves the whole. 

POTATO SALAD. 

% 

M iss Sarah Page, Albany. 

Boil four potatoes; after they are cold, peel and slice them, and 
add to them one small onion, cut fine. Chop two bunches of 
celery, and the whites of three boiled eggs; mix the yolks with 
mustard, pepper, salt and vinegar, and add to the salad. 

POTATO SALAD. 

Boil these for salad with the skins on until just done. Cut in 
small pieces, cover with salad dressing, let them stand half an 
hour before serving, and garnish with parsley. A little onion 
flavor improves this salad. Beets may be served the same way, 
omitting the use of onion. 

TOMATO SALAD. 

Take fine, ripe tomatoes; peel them without scalding; slice 
them evenly about half an inch in thickness; put them on ice, 
or cover thickly with bits of broken ice, until you are ready to 
serve them. Arrange them neatly on a dish, garnish with red and 
yellow nasturtion blossoms, and pour on a nice salad dressing. 

HORSERADISH DRESSING. 

Mrs. G. H. Newman, Brattleboro. 

Four tablespoons of grated horseradish, one teaspoon of pow¬ 
dered sugar, one of salt, one-half teaspoon of pepper; two of 
mixed mustard, four tablespoons of cream. Put in a dish set in 
warm water and stir until it thickens. Eat as a dressing for roast 
beef, cold or hot. 





HOME COOK BOOK. 


95 


DRESSING FOR CHICKEN SALAD. 

• Mrs. A. W. Barlow. 

The yolks of six raw eggs; have very cold and beat light; add 
two small tablespoons of mustard, one teaspoon of salt, one-half 
of black pepper, and shake in a little red pepper; add one-fourth 
of a cup nice salad oil; add vinegar to thin, and pour over pre¬ 
pared chicken. Garnish with sprigs of celery top and hard-boiled 
eggs, etc. 

CABBAGE DRESSING. 

Mrs. G. H. Newman, Brattleboro. 

Six tablespoons of sweet cream, six of vinegar, two of melted 
butter, three eggs, two teaspoons of mixed mustard; red pepper 
and salt to your taste. Beat these together; put into a dish ; set 
in hot water until it thickens, stirring all the time. Pour this on 
the cabbage, which has been previously shaven fine. Eaten cold. 
Cream can be omitted and more butter used. 

SALAD DRESSING FOR LETTUCE. 

** Young Housekeeper's Guide.” 

To prepare sufficient for six persons, take the yolks of two eggs 
and stir in a deep dish until light, then add one teaspoonful of 
salt, one of white sugar, one of English mustard, a shake of 
cayenne pepper from the box, one tablespoon of oil (or melted 
butter if preferred), four tablespoonfuls of vinegar, which should 
be added slowly, stirring constantly until thick and light. Then 
put upon ice until wanted. Also lay the salad on ice. Do not 
cut it, but pick it in small pieces and pour the dressing over when 
ready for the table. This is also a delicious dressing for celery. 

Cut this in pieces one-half an inch in length, lay in a dish and 
pour dressing over as for cabbage. 

SALAD DRESSING. 

Mrs. John R. Osborn. 

The hard-boiled yolks of two eggs, two boiled potatoes, one 
tablespoon of mustard, one teaspoon of sugar, one teaspoon of 



9 6 


HOME COOK BOOK. 


salt, one half a pint of vinegar, mix thoroughly, pour over the 
cabbage and garnish with the whites of the eggs. • 

SALAI) DRESSING. 

Mrs. J. M. Gloyd and Mrs. S. O. Dick. 

Five eggs beaten, one teaspoon of black pepper; one teaspoon 
of salt, one tablespoon of made mustard, one of sugar, one-half a 
cup of cream, one-half a cup of butter, one cup of vinegar; mix, 
put over the fire, and stir until it thickens. 

SALAD DRESSING. 

Mrs. C. W. R. 

The yolk of one egg, one teaspoonful of mustard, a saltspoon 
of salt, olive oil, dropped in drop by drop, until a sufficient 
quantity of dressing is made; thin it with vinegar. Nice for 
chicken salad. 






9 8 


HOME COOK HOOK. 



CHEESE. 


DELICIOUS TOASTED CHEESE. 

Household Treasure. 

Cut two ounces of cheese into thin slices; put it into a sauce¬ 
pan, set it on the fire, and add one-half cup of milk; simmer until 
the cheese is quite dissolved; then take it from the fire, and pour 
it into a shallow dish; when cooled a little, add the yolk of one 
egg, well beaten, then place it in the oven, and brown nicely. 

CHEESE EON DU. 

After Marion Harland. 

Soak one cup of fine dry bread crumbs in two cups of rich 
fresh milk, or it will curdle. Heat into these, three eggs whipped 
very light, a tablespoonful of melted butter; pepper and salt, and 
lastly, one-half a .pound of grated cheese. Butter a baking dish 
and pour the fondu into it, strew dry bread crumbs on the top 
and bake in a quick oven of a delicate brown. Serve immedi¬ 
ately in the baking-dish, as it soon falls. Nice for lunch party and 
all purposes where these relishes are suitable. 

WELSH RAREBIT. 

Mrs. J. M. Viot. 

One pound of new cheese, one teaspoonful of olive oil, one tea¬ 
spoonful of mixed mustard, a little cayenne pepper, half-pint of 
water, dry toast. 

Cut cheese in small pieces, add water, stir over a hot fire until 
the cheese is melted; add mustard, oil and cayenne pepper. 
Pour this mixture on hot, crisp dry toast. Put into a covered 
dish and serve at once. 









HOME COOK KOOK. 


99 


CHEESE SANDWICHES. 


Breakfast, Luncheon and Tea. 

Rub the yolks of three hard-boiled eggs to a smooth paste 
with one tablespoonful of melted butter; season with pepper and 
salt and mix in one-fourth of a pound of good old English cheese, 
grated. Spread this upon thin slices of buttered bread and fold 
upon the mixture. 

COTTAGE CHEESE. 


Mrs. J. M. Gloyd. 

In the morning, put four quarts of nice sour milk in a pan on 
the stove where it will heat gradually until scalding hot, stirring 
it occasionally, but do not let it boil. Then put it in a bag and 
let it drain all day. Before supper, put it in a pan and mash it 
very fine with the back of a spoon. Add one-half teacup of sweet 
cream and one teaspoonful of salt. Pepper if you like. If you 
have no cream use a little milk, and butter the size of a small egg. 




HOME COOK BOOK 



























































































































































































HOME COOK BOOK. 


IOI 




EGGS. 


BOILED ECGS. 


I>e sure the eggs are fresh, and that they are perfectly clean; if 
not wash them. Lay them carefully in water that has just begun 
to boil, or what is nicer, lay them in an egg or croquette basket, 
and plunge in the water. Let them boil three minutes. Serve in 
a napkin. 


POACHED EGGS. 


Mrs. Geo. E Pomeroy. 

Spread with butter slices of toasted bread ; arrange them on a 
platter; drop fresh eggs in boiling water; when slightly cooked, 
skim out and lay on the toast; sprinkle a little salt and pepper 
on each egg and a tiny piece of butter, before sending to the 
table. 

POACHED EGGS AND HAM. 

M. H. 

Mince some cold boiled ham quite fine, seasoning it with salt, 
pepper, a little parsley and butter; stir it with two beaten eggs, 
and put in a fryingpan over the lire. Stir constantly to prevent 
it from browning, for about five minutes, then turn it on a platter, 
shaping it nicely around the sides, and flat and smooth on the top. 
Around the sides against the meat, stand small slices of buttered 
toast. Poach as many eggs as you wish, and lay them over the 
minced meat, sprinkling each egg lightly with salt and pepper. 


FRIED EGGS. 


After frying ham, drop the eggs one by one in the hot fat and 
dij) the hot grease over them with a large spoon until well set. 
8 





102 


HOME COOK BOOK. 


Serve them alone or on the ham. Eggs may be fried in other fat 
and served on broiled ham. * 

BAKED EGGS. 

Butter a baking pan : break into this while a little warm, fresh 
eggs at intervals. Set them in the oven with a small piece of 
butter and a little salt and pepper on each egg, and bake until the 
whites are set; serve on toast. 

EGG GEMS. 

Household Treasure, Fort Wayne. 

Mix together chopped meat and bread crumbs, with pepper, 
salt and butter, and a little milk ; fill some buttered gem pans 
with the mixture, then break an egg carefully upon the top of 
each; season a little with salt and pepper; sprinkle some very 
fine cracker crumbs on the top; bake for eight minutes; eat hot. 

HOW TO MAKE AN OMELETTE. 

From “In the Kitchen.” 

To prepare an omelette use a frying pan the size of a breakfast 
plate : see that it is perfectly clean and jjace in it about one ounce 
of butter. Break three eggs and beat them up with a little parsley 
and a pinch of salt. The eggs should not be beaten too much, 
as it makes them thin and destroys the appearance of the omelette. 
When the butter is melted, pour the omelette mixture in the frying- 
pan. As it cooks, raise the edge with a knife and press it slightly 
towards the center. The moment it is thickened, or “ set,” fold 
the omelette and serve. 

If a cheese omelette is required, add a tablespoon of grated 
cheese to the mixture; if one with sweetmeats is desired, spread 
the omelette with a thin layer of fruit just before folding. To¬ 
matoes left from dinner may be used in the same way, and grated 
onion may take the place of grated cheese. 

In preparing an omelette, remember five things: A clean pan; 








HOME COOK BOOK. 


103 


the egg must not be too much beaten ; the omelette must not be 
too large—three eggs are better than six eggs, which make two 
omelettes ; they should not be too much cooked ; they should be 
eaten immediately, or they become tough and more like a pan¬ 
cake. (To which we would add, that the best omelettes are made 
without milk.) 

These omelettes are nice with minced meat which has been 
previously seasoned with butter, pepper and salt and warmed 
before spreading upon the omelette—before folding it. 

OMELETTE. 

Mrs. J. H. Maples. 

Six eggs beaten separately, one cup of sweet milk, one table¬ 
spoon of flour, butter the size of a walnut. Melt the butter in 
half of the milk; in the other half mix the Hour, stir in the yolks 
with the flour, and lastly, stir in the whites well beaten ; put in a 
baking pan and bake a few minutes. 

OMELETTE. 

Mrs. Standart and others. 

l ake seven eggs, one tablespoonful of flour, mix it with five 
tablespoonfuls of milk; add to this the eggs, and fry quickly in 
butter or hot lard. 

OMELETTE. 

Mrs. C. W. R. and Miss S. H. P. 

From five eggs take the whites of three; beat the eggs until 
they are very light; add one-half a teacup of milk, and a little 
salt; beat the whites to a stiff froth. Have a fryingpan with a 
little butter in it, on the stove as hot as possible, without burning 
the butter. Pour first the eggs and milk into the pan, when just 
cooked through; not any longer; spread upon them the whites. 
Remove the pan to a hot oven for a moment, and slightly cook 
the whites. Then fold the omelette double, and turn out upon a 
dish for the table. 






104 


HOME COOK BOOK. 


APPLE OMELETTE. 

M. H. 

Stew six large apples, as for apple sauce ; beat them very smooth 
while hot, and add one tablespoonful of butter, five or six of 
sugar, and nutmeg to taste. When perfectly cold, add the yolks 
of three well-beaten eggs, and then the whites; flavor with rose 
water, if you like. Pour it in a deep baking dish, which has been 
warmed and buttered, and then into a moderate oven, until it is 
baked a delicate brown. Eat warm—not hot. 

PICKLED EGGS. 

Mrs. M. Johnson, Marietta, O. 

Boil twelve eggs quite hard and lay them in cold water after 
removing the shells; then put them into a close jar with one- 
fourth of an ounce of whole mace, the same quantity of cloves, 
one nutmeg sliced, one tablespoon of whole pepper, a bit of 
ginger and a peach leaf. Pill up the jar with boiling vinegar and 
cover closely. When quite cold, tie up the jar, covering the cork 
with leather. After standing three days, pour off the vinegar, boil 
it and return it boiling hot to the eggs. They will be ready for 
use in ten days. 

EGGS FOR WINTER USE. 

Mrs. A. W. Carlow. 

Take a basket of eggs and dip in a kettle of boiling hot water, 
putting them in and out again as quickly as possible three times 
in succession. They will keep an entire season preserved in this 
way. 



HOME COOK BOOK. 


J 05 






io6 


HOME COOK HOOK. 


VEGETABLES. 



2ARLY all vegetables require to be put on to cook in boiling water. 
Green peas, asparagus, string-beans, and those that should retain 


their fresh color should be kept uncovered while cooking. The abuses in 
the cooking of vegetables are as great as in the cooking of meats. 

Put cabbage, cauliflower and spinage in cold salt water for an hour 
before cooking. This takes out all worms or vermin. 


POTATOES. 


These will boil in thirty minutes. Old potatoes are better for 
peeling and letting them lay in cold water for some time before 
cooking them. New potatoes should have the skin scraped from 
them before putting over to cook. Potatoes in their prime are 
considered the finest when cooked with the skins on. Epicures 
say the best of the potato is nearest the skin. They may be 
served occasionally with their jackets on, but must be fair, of 
equal size, and tender skinned, and should be brought to the table 
hot in an open dish. A covered dish will make them watery. 
Potatoes are finer steamed than boiled. They should never be 
put into boiling water except in cooking baskets, and for all pur¬ 
poses are the best when steamed. For Rechauffee, (warmed up,) 
potatoes should be boiled without peeling, but washed clean, peel 
while hot and set away. When cool, slice or chop for a quick 
fry or stew. For all purposes potatoes may be steamed as well 
as boiled. 


MASHED POTATOES. 


Pare the potatoes, and let them, if possible, lie in cold water a 
while. Then put in the steamer over boiling water, and cook 









HOME COOK BOOK. 


io 7 


until tender. Then turn into an earthen bowl,—a stone basin to 
be preferred, so you may keep them hot while preparing. Mash 
until very smooth, adding a generous piece of butter, and also 
milk or cream, and season with salt and pepper. The more 
mashed potato is worked the finer it will be. Then take it up 
in your dish in which it is to be served, and smooth, nicely 
buttering the top. Set this in a hot oven until the top is crusted, 
and then take out and serve. The dish in which they are put in 
the oven should be an earthen baking dish, and should be sent to 
the table with a netted cover. Another way of crusting mashed 
potato is by scoring this with steel bars made for this purpose. 
Another plan, recommended by “ In the Kitchen,” is to place the 
potatoes, after being mashed and prepared, in a tin mould upon a 
piece of sheet iron cut out a little larger than the mould, with a 
wire handle on each end. Lay this on the mould, and turn it up 
side down, removing the potato in the mould on the sheet iron. 
Then brush the potato with a beaten egg, scatter over finely 
grated bread crumbs, and plunge instantly into hot lard. When 
this is perfectly browned, lift from the lard, slip a knife between 
the sheet iron and the potato, and remove to the center of the 
platter on which it should be served. Garnish with curled parsley 
leaves, which will conceal the irregularities of the edge. This is 
one of the finest preparations of mashed potato. 

POTATO PUFF. 

Mrs. A. L. Scott. 

Stir two tablespoonfuls of melted butter, into two cupfuls of 
cold mashed potatoes till it is light. Add two beaten eggs, a tea¬ 
cupful of milk, and salt to taste. Beat thoroughly ; pour in a 
buttered pudding dish, and bake in a quick oven until browned 
nicely. 

POTATO CROQUETTES. 

Prepare as above, and before putting in the oven to bake make 
in balls; roll in beaten eggs, and then in bread crumbs, and then 
fry in wire baskets in hot lard. 



io8 


HOME COOK BOOK. 


A SUGGESTION. 

In frying croquettes they should be laid in the frying basket 
and plunged deeply in hot lard. This forms at once a crust over 
the outside, and prevents the grease from penetrating. When a 
beautiful brown, take them out of the lard and let them drain on 
a pan a few moments. Then transfer the croquettes to brown 
paper a few moments, to absorb any drop of grease adhering to 
them. Serve on a folded napkin on a platter. If not quite ready 
to have them sent to the table, they may remain a few moments 
on the brown paper at the mouth of the oven to keep them hot. 
To test the lard if hot enough, put in a small piece of bread ; if 
it browns immediately it is all right. This rule should be 
observed with frying all varieties of croquettes. 


SARATOGA POTATOES. 


Maria Pomeroy. 

Slice potatoes very thin ; wash and drain them very dry between 
two cloths. Have ready a kettle of lard, hotter than for fried 
cakes, and drop in the potatoes a few at a time. They will brown 
quickly; skim out into a colander, and sprinkle with salt. 
Saratoga potatoes should be shaved as thin as possible, and are 
finest put into cold water to make them white and crisp. 

[“Moon,” of Saratoga, says they leave the sliced potatoes 
in water over night, drying perfectly in the morning before 
frying.— Mrs. Barker.] 


STEWED POTATOES. 

Mrs. J. M. Viot. 

Cut eight or ten cold boiled potatoes in small pieces; season 
with pepper and salt. Put in astewpan a tablespoonful of butter, 
the same of flour; stir until smooth, then pour in half a pint of 
new milk, (or cream). When it boils stir in the potatoes; sim¬ 
mer until the potatoes are thoroughly hot; put into a heated 
covered dish and serve immediately. 







HOME COOK BOOK. 


IO 9 


POTATOES A LA CREME. 

Chop or slice cold boiled potatoes, put them in a saucepan in 
which you have melted a little butter; pour over the potatoes 
some fresh sweet milk or cream; season with a little salt and 
pepper; add a little more butter and boil up. Season with a 
little parsley, if you like. 

WHITE POTATOES. 

Mrs. W. H. Smith. 

Boil and peel your potatoes ; cut them in halves and lay in the 
vegetable dish. Have ready a nice white sauce, with two eggs 
(hard-boiled,) sliced or chopped into it; pour all over the pota¬ 
toes. Serve hot for dinner. 

BAKED POTATOES. 

Mrs. C. B. 

Pick out fine large ones, wash them very clean, and put them in 
a hot oven in a dripping-pan. Bake them nearly or quite an 
hour. Try them, when soft they are done. Serve in an open 
dish. With roast beef or pork, peel the potatoes and bake in the 
pan with the meat. 

SWEET POTATOES 

Are best baked, and require a longer time for cooking than Irish 
potatoes, and need a quick oven. * 

PARSNIPS 

Will cook tender in from twenty to thirty minutes. When they 
are done take off the skins, and season with butter and salt; set 
them for a moment in a quick oven, and then serve. Parsnips are 
very nice fried. Are also nice served with drawn butter. 

ONIONS 

Should be boiled in two or three waters; add the last time when 
just done, a little milk; boil up; season with butter, pepper and 
salt, and serve. 



I 10 


HOME COOK HOOK. 




TOMATOES AND EGGS. 

Mrs. A. Reed, Jacksonville, Florida. 

Teel one dozen tomatoes; put one tablespoon of butter in a 
fryingpan ; add pepper and salt, and a little onion chopped fine; 
fry for five minutes; put the tomatoes chopped fine, in the frying- 
pan, and when nearly done, break in six eggs; stir well for a min¬ 
ute and then serve. 

ESCALOPED TOMATOES. | 

Mrs. W. H. S. 

Put in an earthen baking dish a layer of cracker crumbs and 
small bits of butter; then a layer of tomatoes, with a little sugar 
sprinkled over them ; then another layer of cracker crumbs, sea¬ 
soned with butter, and a layer of tomatoes, until your dish is 
filled, with the cracker crumbs at the top; pour over this a little 
water to moisten; pepper and salt to taste; bake half an hour. 

BROILED TOMATOES. 

M. H. 

Cut and slice good, firm, but ripe tomatoes; lay the slices on a 
gridiron over hot coals, and broil on both sides. fake each piece 
when broiled, and dip in a little butter, in which you have pre¬ 
viously mixed some salt, pepper, and a little mustard. Lay each 
piece for a moment on a hot griddle; then take up and pour over 
the rest of the seasoned butter, and serve hot. 

STEWED TOMATOES. 

Put the tomatoes in some very hot water to scald, and remove 
the skins. Put them in an earthen stewpan and cut them up; 
season them with butter, pepper, salt, and a very few bread 
crumbs, if you like, and then serve. The bread crumbs may be 
omitted if preferred. 

CORN AND TOMATOES. 

Prepare the tomatoes as above; slice in some sweet corn cut 
from the cob, and cook with the tomatoes. Escaloped tomatoes 




HOME COOK BOOK. 


I I I 


are very nice, with every third layer of green corn, and with the 
sugar omitted. Season well with butter, salt and pepper. 


SUCCOTASH. 

To one pint of green corn, cut from the cob, add two-thirds of 
a pint of Lima beans. Let them stew together gently in just 
enough water to cover them, until tender, which will be in three- 
quarters of an hour; then season well with butter, salt, pepper, 
and a little milk ; let it simmer together a few moments and serve. 

WINTER SUCCOTASH. 

This may be made by soaking Shaker corn over night in luke¬ 
warm water, and also Lima or butter beans. Put over the beans 

/ 

the next morning, and let them cook for an hour ; then drain off 
the water from the beans, and the water in which the corn has 
soaked, and put them both in a kettle, together with about half a 
pound of pork, cut up in small pieces; use just enough water to 
cook them and no more. Before serving, season with a teacup of 
rich cream or sweet milk. If you use milk instead of cream, put 
in a little butter ; then salt and pepper; boil up and serve. A tea- 
spooniul of white sugar improves it. 

LIMA BEANS. 

Let them stand in cold water after being shelled, about one 
hour, before putting on to cook. Then put them in boiling 
water, more than enough to cover them. When they are tender, 
turn off the water, add a little butter and cream or sweet milk. 
Season with salt and pepper, «:nd let them simmer a moment, then 
serve. All shell beans may be cooked in this way. 

DRIED LIMA BEANS 

Should be put to soak over night in warm water, keeping them 
closely covered. Let them stand until three hours before dinner* 
and then add more water and put them on to boil, keeping them 
well covered with water. When nearly tender season them with 



1 I 2 


HOME COOK HOOK. 


salt, and when quite soft drain the water from them, and add 
butter, pepper, milk or cream. Let them simmer gently a moment 
and serve hot. 

BAKED BEANS. 

Mrs, M. Hough. 

Soak over night, in soft water, three pints of beans; in the 
morning boil them until a little soft, then rinse them in three 
waters. Add two tablespoonfuls of molasses, one-half a tea¬ 
spoonful of soda. Scrape the lind of two pounds of pork. Cut 
one-half an inch apart through the rind. Place the fat part of 
the pork in the beans, which cover with water. If the pork is 
not sufficiently salt to season them, add a little. Bake in a hot 
oven six hours. Care must be taken that the water does not 
cook out of them; add if necessary. 

BOSTON BAKED BEANS. 

Sirs. Standart. 

Soak over night one pint of beans in cold water. In the morn¬ 
ing parboil the beans, and a piece of pork about a finger long and 
wide and thick. Put them into a bakingpan, and season with 
one tablespoon of molasses; fill up the pan with just enough 
water to cover the beans. Bake in a slow oven all night or all 
day. 

GREEN PEAS. 

Mrs, C. Barker. 

Boil them if very young, half an hour; if full grown, about 
three-quarters. Drain them through a colander; turn them into 
a dish, with butter the size of an egg. When peas are a little old, 
they are improved by putting a couple of teaspoonfuls of sugar 
in the water they are boiled in. 

BOILED GREEN CORN. 

Mrs. C. B. 

This should be cooked on the same day it is gathered ; it loses 
its sweetness in a few hours. Strip off the husks; pick out all 




HOME COOK BOOK. 


i 1 3 


the silk ; put in boiling water, no salt; boil half an hour, fast. 
Serve on an open dish, covered with a napkin. Or, when cut 
from the cob, add plenty of butter, a little salt, and serve in a 
covered vegetable dish. 

GREEN CORN. 

Mrs. Barlow. 

Cut the center of kernels through lengthwise with a sharp 
knife; push the inside out with the back of the knife; put over 
to boil with a very little water. After cooking ten minutes, add 
milk, salt, a very little sugar, and plenty of butter, and let boil 
gently for five or ten minutes more. This is very nice. 

BAKED CORN. 

Mrs. Standart. 

Cut green corn from the ears, season it with a little butter, salt, 
pepper and milk, and bake for half an hour. 

CORN OYSTERS. 

Mrs. C. R. Messinger. 

To one quart of grated corn add four eggs, and eight good 
sized crackers, rolled fine ; a generous piece of butter, at least 
the size of a small egg, melted ; salt and pepper to taste. Add 
sweet milk until about light to drop from the spoon into the 
saucepan. Fry in butter. 

CORN OYSTERS. 

Mrs. H. B. Sherman and others. 

One dozen ears of corn grated; one egg; one tablespoonful of 
melted butter ; four tablespoons of flour ; one teaspoon of pepper; 
the same of salt; mix well together, and drop by the tablespoon 
into a pan containing hot butter or lard, and fry to a light brown- 

CORN PATTIES. 

Young Housekeeper's Guide. 

Grate one dozen ears of sweet corn; beat two eggs with one 
tablespoonful of flour; a little salt and pepper; a tablespoonful 



HOME COOK BOOK. 


1 14 


of milk, added slowly. When well beaten drop on a hot griddle 
or pan well buttered. Use half lard, or they will burn. 

CUCUMBERS 

Should be placed in ice water until wanted, then pare them, 
being careful to cut away all the green. Cut in thin slices, and 
put on bits of ice and cover with vinegar. Season with pepper 
and salt 

CELERY. 

This is recommended as possessing a wonderful power for 
soothing the nerves when in an excited condition. Wash care¬ 
fully, and use the heart and finest parts for the celery glass, 
reserving the outer stalks for soups. Put cold water and ice in the 
celery glass, to crisp the stalks. For this purpose it will be well 
to place them in ice water before preparing for the table. This 
vegetable is usually served with us on the table with the first and 
second courses. In England it is served in the last course with 
bread and butter. 

CAULIFLOWER. 

Mrs. C. R. 

Wash it clean; put in boiling water, in a wire basket ; if young, 
twenty minutes will cook it. Try it with a fork through the 
center of the stalk ; drain it well, and serve with drawn butter. 

CABBAGE DRESSED WITH CREAM. 

Miss E. Page, Paw-Paw, Mich. 

Cut the cabbage as for cold slaw\ and put it into cold water 
and stew until tender. Then drain the water off from the cabbage, 
and add to this a little milk or cream, butter, salt and pepper to 
taste. Let all simmer together, and serve. 

HOT SLAW. 

Mrs. John R. Osborn. 

Shred the cabbage fine; melt a tablespoon of butter; throw' in 
the cabbage, stirring through it a teaspoon of flour; heat it 






HOME COOK BOOK. 


I 15 


thoroughly, turning it often. Have ready an egg beaten well in 
a pint of vinegar, with salt and pepper; pour the egg and vine¬ 
gar over the cabbage ; let it scald a moment, and serve. Care 
must be taken not to cook the cabbage but very little, as it wilt 
grow dark if cooked much. 

HOT SLAW. 

Mrs F. D. J. 

Chit cabbage in thin slices or chop—not too line. Put it over 
the fire in as little water as will cook it quite tender. When done 
drain it well and take into an earthen dish to season, as the 
vinegar which you are to add will make the cabbage dark- 
colored and flavored, if put in the saucepan or tin in which it is 
cooked. When put in the dish in which it is to be mixed add a 
small piece of butter, a little salt and pepper, and just a dash of 
sugar (for half a cabbage not a teaspoonful), be as cautious also 
in the use of vinegar. In most preparations of this kind vinegar 
is used too freely. Two tablespoonfuls will be enough for half a 
cabbage. If more is liked it can be added at the table. Put the 
cabbage on the plate in which it is to be served at the mouth of 
the oven to keep hot. Make a dressing of two or three raw eggs* 
to which you will add one teaspoonful of made mustard or 
Mayonaise, one teaspoonful of white sugar, one tablespoon of 
cream or fresh milk, and a generous piece of butter. Mix 
together and cook over boiling water until as thick as boiled 
custard. Then pour this over the cabbage, or stir it through, 
and keep hot until you serve. The dish may be garnished with 
the crisp tender heads of celery and curled parsley. In the 
preparation of this, the use of celery salt, to season, is an 
improvement. 

COLD SLAW. 


Mrs. John R. Osborn. 

The hard-boiled yolks of two eggs; two boiled potatoes, one 
tablespoon of mustard, one teaspoon of sugar, two tablespoons 
of salad oil or melted butter, one saltspoon of salt, one pint ot 



HOME COOK BOOK. 


1 16 


vinegar. Mix well together. Have ready the cabbage, chopped 
fine ; pour over the dressing and garnish with the whites of the 
eggs. 

BOILED CABBAGE. 

Put over a small piece of bacon or ham to boil. About one 
hour before dinner cut a cabbage in quarters, after trimming 
carefully of the poor leaves, and looking over that it is free of 
insects. Put the cabbage in the kettle with the ham and boil 
until tender, then take out carefully in the vegetable dish and 
serve hot. 

BOILED VEGETABLES. 

An old-fashioned boiled dinner is prepared by putting over to 
boil early in the morning a piece of corn beef. About one hour 
before dinner put in potatoes washed nicely with their skins on* 
a few turnips cut in quarters, a few carrots, and a cabbage cut in 
quarters added the last. It requires care in taking out the 
vegetables, but it can be done, putting them in separate dishes, 
and serving quite hot. The meat should be freshened before 
cooking. 

BEETS. 

Wash and put them on to boil. An inch of the stalk should 
be left on to prevent their “bleeding.” The time for boiling 
depends on the age of the beets. When young one hour is suffi¬ 
cient ; when older several hours are required to make them 
tender. When done skin them and slice them, then season with 
salt, pepper, a little butter and vinegar. Serve hot or cold. 

SQUASHES. 

Mrs. C. B. 

Young squashes do not require peeling; cut them in pieces and 
boil in water with a little salt until tender (from half to three- 
quarters of an hour), drain and press until you can squeeze out 
no more water; then mash them with a potato-masher, add a 
good piece of butter, pepper and salt, keeping them hot on the 
stove. Serve in a covered dish. 






HOME COOK IIOOK. 


117 


BAKED SQUASH. 

Mrs. W. H. S. 

Use for this the best winter squash cut in pieces, scrape well, 
and then bake from one to one and-a-half hours, depending upon 
the thickness ot the squash. Serve hot. To be eaten with 
salt and butter, as baked sweet potatoes, which it very much 
resembles. 

STEWED MUSHROOMS. 

Mrs. C. Barker. 

Cut off that part of the stem that grows under ground, wash 
them carefully, and take the skin from the top. Put them into a 
stewpan with a little salt (no water), allow one tablespoon Of 
butter to each quart of mushrooms, and a little cayenne pepper. 
Cook them quite fast for twenty minutes or half an hour. Turn 
them in a covered dish and serve. 

FRIED MUSHROOMS. 

Put in the fryingpan a little sweet oil or butter; have your 
mushrooms peeled and put them in the fryingpan, and heat them 
thoroughly with the butter. If cooked too much it toughens 
them. Serve on buttered toast. Season to taste. Wine or 
vinegar—a teaspoonful on each mushroom is considered by some 
an addition. 

BROILED MUSHROOMS. 

Put them on a plate with a little salt on them—only so much 
as would be used to season, and let them stand a little while; over 
night if for breakfast. Broil them lightly on both sides, then 
heat the juice which has run on the plate from them with a little 
butter and pepper. Pour this over the mushrooms, and serve 
hot. 

SCALLOPED OYSTER PLANT. 

Boil the oyster plant until tender, then take from the water 
and rub through a colander ; add a little milk, salt, pepper, and- 
butter, and put in a baking dish—it should be mixed well before 

9 




118 


HOME COOK HOOK 


putting in ; cover the top with finely grated bread crumbs and a 
little butter put on in spots. Place in the oven and brown. 


CROQUETTES OF SALSIFY. 

Prepare as above before putting in the oven to bake, and set 
away to get cold. Then roll in beaten egg and bread crumbs, 
which should be seasoned very slightly with salt and pepper; put 
in a fryingbasket and fry a golden brown, and serve as other 
croquettes. 

Parsnips may be scalloped and made in croquettes, using the 
same recipe as for salsify. 

MACARONI BAKED IN CREAM. 

Mrs. C. Barker. 

Break up the macaroni (half pound), and simmer it as for 
boiled macaroni; drain off all the water through a colander 
Butter a baking dish, put in the macaroni, sprinkle plentifully 
with salt, cover with pieces of butter, and pour over it rich 
cream, as much as the dish will hold; bake three-quarters of an 
hour. Serve in the dish you bake it in. 


MACARONI. 


Mrs. C. I.. Young and others. 

Take the quantity of macaroni you wish to use and soak in 
warm water about three-quarters of an hour, then pour off the 
water and add milk enough to cover the macaroni. Boil about 
ten minutes. 

Place the macaroni in a dish, one layer at a time, covering 
each one with butter, grated cheese, and a little salt. When the 
dish is filled, add a little more milk—enough to prevent it from 
drying—and place in the oven ten or fifteen minutes, or until the 
macaroni is well browned. 


EGG PLANT. 

Mrs. S. P. 

• Slice the egg plant about half an inch wide, put into salt and 
water for about an hour, then take up and fry them in part butter 
and part lard. 






HOME COOK BOOK. 



I hese are nice, also, when each slice is dipped in beaten egg 
and bread crumbs, and then fried. 


BOILED RICE. 

Wash carefully the rice in a good many waters. Put over to 
boil. Let it cook about fifteen or twenty minutes, and then turn 
off the water. Pour on fresh water from the boiling tea-kettle. 
Season with salt, and, when nearly done, add a pint of milk and 
set the rice where it will steam or simmer for fifteen minutes, but 
not boil, keeping it closely covered. Serve with meats, or with 
sugar and butter stirred to a cream, flavored with nutmeg, as a 
dessert or for lunch. 

CROQUETTES OF RICE. 

Mrs. G. W. D. 

Wash well half a pound of rice; put it into a stewpan with a 
pint and a half of milk, and a quarter of a pound of butter. 
Place it upon the fire and stir until boiling, then cover and simmer 
slowly until quite tender; add to it a quarter of a pound of sugar 
with the yolks of five eggs, stir them well in until the eggs thicken, 
but do not let it boil. Flavor with lemon. Lay out upon a dish, 
and when cold form into balls, or shape according to fancy. 
Whisk three or four eggs; dip each piece in singly and then into 
a dish of fine bread crumbs, smooth with a knife. Dip again into 
the eggs and bread crumbs, put them into a wire basket; place 
this in a stewpan of hot lard, fry a light color—drain. Dress 
upon a napkin and serve with powdered sugar sifted over them. 

RICE CROQUETTES. 

Aunt Sarah. 

Boil a teacup of rice, putting in just a little milk before it is 
quite done, and a little salt. After taking from the fire, while it 
is hot, mix in one egg; when a little cool mould it into cakes. 
Dip into a beaten egg, roll in cracker crumbs, and brown on a 
griddle in hot butter as you would fried oysters. 





120 


HOME COOK BOOK. 



RICE CAKES. 

Mrs. A. E. Scott. 

Moisten cold boiled rice with milk and a little melted butter 
to a thick, smooth paste; add salt and a very little sugar, and 
bind with two or three eggs; make into balls or cakes and fry in 
hot lard. Eat hot with meats. 

FINE HOMINY. 

Put one teacup of fine hominy in two quarts of cold water, 
when it boils up well, turn off and put on three pints of fresh 
water, salt it, let it boil until thick as mush, stirring it well, and 
then serve. It is a nice breakfast dish, eaten with butter or 
beefsteak gravy. 

FRIED HOMINY. *' 1 

Make a mush of fine white hominy ; use the small-grained. 
Make it over night, if for breakfast, seasoning with salt, and when 
done, turning into shallow pans. In the morning cut off in 
slices, dip in beaten egg and cracker crumbs, and fry in hot 
butter. 

HOMINY CROQUETTES. 

Cook the line-grained hominy as above until quite tender. 
Then set aside until cooled a little. Add a little butter, a very 
little milk or cream, not more than one or two tablespoonfuls, a 
. teaspoonful of white sugar. Mix well, make into balls, dip them 
in beaten eggs and fine cracker crumbs, or flour, and place in 
wire baskets and fry, deep in hot lard, of a golden brown. As 
they are taken out drain them for a moment and lay them on 
brown paper, to absorb the grease, at the mouth of the oven. 
Serve immediately quite hot. Hominy croquettes cooked in the 
new tin steam condensers, with milk, until tender, are very fine 
finished as above. 

CORN-MEAL MUSH. 

l or this purpose use the finest sweet corn-meal. Put over 
water sufficient for your purpose in a kettle, add some salt to the 





HOME COOK BOOK. 


I 2 I 


water to season. When it boils stir in quickly with a long 
pudding stick your corn-meal, a handful at a time, until thick 
enough. Be careful not to get it too thick. Let it cook well for 
fifteen or twenty minutes. Much mush is spoiled bv cooking too 
little. 


FRIED MUSH. 

Make as above and then pour it out in shallow pans. Make at 
tea time. Let it cool all night, and in the morning cut off in thin 
slices and fry in hot lard upon a griddle. The nicest fried mush 
is made from white southern corn, and is improved by dipping 
each piece in beaten egg before frying. 

SAMP PORRIDGE. 

Miss Anna C. Mott. 

A bowl full of samp, put to soak over night, in the kettle in 
which it is to boil. Fill about two-thirds full of water, more or 
less, makes no matter, as it will require filling while cooking, and 
made thick or thin as you like it. The next morning put a bowl, 
two-thirds full of beans, in another kettle and after cooking 
awhile change the water. When both are done mix together. 
To the above amount about four or five pounds of soup meat 
boil with the samp. The samp will require close attention and 
stirring from the bottom often as it sticks and burns easily. If 
the meat is not sufficient to season it a little salt may be added. 
Should there be any over from that day’s dinner, the soup is just 
as good to warm over, and will keep in a cool place. 


OATMEAL PORRIDGE. 


Mrs. James Young. 

For an ordinary family, take three pints of water; when 
boiling briskly add salt to taste, then sprinkle the meal in with 
one hand, and stir continually with the other until the porridge 
is as thick as mush. 

If the meal is finely ground, it will boil enough in ten minutes; 




I 22 


HOME COOK HOOK. 


if coarse, boil longer. Serve while hot, using one dish for 
porridge, and another for milk or cream. 

Never mix the milk with the porridge in the same dish while 
eating. 

Take the porridge in the spoon and dip in the milk as you 
eat it. 





HOME COOK HOOK. 


I2 3 


PIES. 


PUFF PASTE. 

Mrs. W. W. Williams. 

Weigh one pound of flour, three-fourths of a pound of butter ; 
lay a piece of ice on the butter; divide the flour in two parts; 
take about half of the butter and lay it in the half of the flour, 
and with a dinner knife chop it into the flour till it has come in 
contact with all the flour. Turn into this an ordinary sized 
tumbler or goblet of ice water, slowly, still stirring with the knife 
till it is moistened sufficiently to hold together; it may not require 
all the water. From the remaining half of the flour take a generous 
handful and lay on the moulding-board, covering a space as large 
as a dining plate ; upon which turn the dough. Sprinkle flour over 
it and on the rolling-pin and crush out the mass lightly and 
quickly, about the size of a dining plate. Divide the butter which 
is under the ice in three parts, take one and with the knife lay it 
in pieces as large as a walnut over the paste—[do not spread it 
on, but lay it in bits]—then sprinkle flour over it and with the 
knife roll it over and over and fold the ends of the roll together 
in the center. Sprinkle over this more flour and on the pin ; 
crush it out again, the same size as before; use the second part 
of the butter, folding as before ; then use the third and last part; 
leave it in a roll without folding the ends together the last time. 
You will still have some of the flour left; cut off from the roll a 
piece about two inches thick; sprinkle the board slightly with 
flour and lay the piece flat on it; a trifle of flour over it, also on 
the pin ; commence rolling from the side nearest you, straight 
out; then roll out sideways; never roll towards you—[if neces¬ 
sary at all, it should be with a very light stroke]—it makes the 






12 4 


HOME COOK HOOK. 


paste tough; flour the pin often ; roll as evenly as possible, until 
it is thin enough for the plate ; throw this over your pin and lay 
it on the pie-plate ; let it be a little larger than the plate. When 
the paste has been fitted to the plate, and this is the'only time 
you must touch the paste with your hands, from first to last; press 
it down flat, allowing no air underneath; then fill it. Roll out 
the cover in the same way, and with the rolling-pin cover it. 
Don’t strain it, but with your hands rather crowd it together, as 
in baking it naturally draws away from the edge of the plate, ai*d 
crowding it up will allow a margin for shrinkage, and then with 
the pin roll right around the edge of the plate and with the knife 
cut it smooth ; then in the cover cut some slits, and it is ready 
for the oven. It does not need to be baked very brown; when it 
is right it is a light color and is clear and flaky. If it is tough, 
or hard, it indicates too much water; if a little too rich, not quite 
enough. To insure success it mu*t be accurately weighed —never 
guessed at —the water ice cold, the butter hard. This quantity 
will make four ordinary sized pies. When you remember that 
sixteen ounces make a pound, and twelve ounces three-fourths of 
a pound, it is easy to divide the quantity so as to get the exact 
proportions for one pie, and if I wish to make an open pie I 
always weigh just enough ; it needs just water enough to hold it 
together, and 1 make it just as I do if I have the full quantity. 

PIE CRUST. 

Mrs. C. R. Messinger. 

Three cups of flour, sifted; one cup of lard ; one large tea¬ 
spoonful of salt, mixed through the flour. Put the lard in the 
flour in small pieces with a knife. Use ice-water enough to make 
a soft dough, and do not put your hand into the dough until you 
roll out the crust for the pies. 

PIE CRUST FOR ONE PIE. 

One cup of flour, one-half a cup of lard, one-half a cup of very 
cold water. 







HOME COOK BOOK. 


1 2 5 


MERINGUE PASTE. 

Mrs. H. B. Sherman. 

The whites of ten eggs to one pound of powdered sugai ; spread 
over the tops of your pies; put them into the oven and brown. 

MERINGUE FOR PIES. 

Whip to a stiff froth the whites of eggs, allowing three eggs for 
a pie, sweetening with a tablespoon of powdered sugar for each 
egg. Flavor with rose-water, vanilla or lemon as you like. 

SILVER PIE. 

Mrs. M. L. Scott. 

Peel and grate one large white potato into a deep plate ; add 
the juice and grated rind of one lemon, the beaten white of one 
egg, one teacup of white sugar, and one teacup of cold water. 
Pour this into a nice undercrust and bake. When done, have 
ready the whites of three eggs well beaten, half a teacup of pow¬ 
dered sugar, a few drops of rose-water, all thoroughly beaten. 
Put this mixture on the top of the pie evenly and return to the 
oven, to stiffen a few moments. When sent to the table just cold 
lay a spoonful of currant jelly on the center of each piece to 
ornament if you wish. 

GOLDEN PIE. 

Mrs. M. L. Scott, 

l ake one lemon, grate the rind and squeeze the juice in a bowl, 
to which add one teacup of white sugar, one teacup of new milk 
one tablespoon of powdered starch, and the yolks ot lour eggs 
well beaten. Pour these ingredients into a nice paste crust to 
bake slowly. Beat the whites to a stiff froth, and, when the pie is 
just done, spread this over the top evenly and return to the oven 
to stiffen, not to brown. 

LEMON PIE. 

Mrs. D. W. Chase. 

Grate the peel of two lemons, squeeze the juice into two and a 
half cups of sugar; four tablespoons of melted butter; the yolks 



HOME COOK IlOOK. 


1 26 


of six eggs; for three pies. For the frosting, use the whites of 
the eggs and twelve tablespoons of powdered sugar. Heat it until 
it will stand alone, cover the pie and set in the oven until the 
meringue is well set. 

LEMON PIE. 

Mrs. M. Hough. 

Grated rind and juice of four lemons, three coffeecups of sugar, 
six eggs, one cup of milk, one-half cup butter, two tablespoonfuls 
of flour stirred smoothly in the milk. Stir the sugar, butter and 
yolks of the eggs until very light, then add the milk and flour 
alternately with the whites of the eggs, which must be beaten very 
light; lastly, add the lemon juice and bake in an undercrust— 
three pies. Icing must be made very thin. 


LEMON PIE. 

Mrs. John R. Oshorn. 

For one pie, take one cup of hot water, one cup of sugar, one 
tablespoon of butter, the juice and grated rind of one lemon, 
one tablespoon of corn starch. Stir thoroughly and boil until 
thick. Hake with a top and bottom crust, or with a meringue oh 
the top. Some prefer flour instead of corn starch. 

ORANGE PIE. 


Miss Sarah Page. 

To the grated rind of one-half a lemon and half the grated 
rind of one orange, add the juice of both the orange and the 
lemon. Heat to a cream three-fourths of a cup of sugar, the yolks 
of three eggs, and two tablespoons of butter; put this into the 
pie crust and bake. Heat the whites of the eggs with two table¬ 
spoons of powdered sugar. When the pies are done, cover with 
the meringue, and set in the oven to stiffen. Put in plain. 


PIE-PLANT PIE. 

Line pie plates with pastry. Cut into this small pieces an inch 
long, of pie plant, having skinned the stalks nicely, (irate in a 
]ittle lemon peel, and squeeze in a little lemon juice. Fill the 






HOME COOK HOOK. 


I 



under crust well with the pie plant, and then add sugar, allowing 
one cupful to each pie. Be generous in the use of sugar. Then 
dredge a little flour over, and cover with a crust. Be careful to 
have a hole in the pie crust, in the centre of the top crust. Bake 
in a quick oven, and when you take out dust the top with pow¬ 
dered sugar. 

FRUIT PIES. 

Use the above method for all fresh fruit pies, such as peaches, 
cherries, blackberries, raspberries, tender apples, etc. Flavor 
peach pies with two or three peach kernels, mashed to a paste* 
Use no flavor for blackberries and raspberries, but the sugar to 
season. For apples add a little butter to the sugar, and nutmeg 
or cinnamon, as preferred. 


APPLE PIE. 

Mrs. J. M. Gloyd. 

Make a nice paste from Mrs. Messinger’s recipe. Line a plate 
with it, and till with nice tart apples cut thick, not sliced. Lay 
the top crust on lightly, and trim the edges neatly but do not 
stick them together. Bake until the apples are done, then pass a 
knife around the edge, between the crusts, and lift the top crust 
off. Season the apples with sugar, butter, a little salt, nutmeg, or 
any spice to taste, and replace the cover. 

APPLE PIE. 

Mrs. J. M. Viot. 

Line a pie plate with rich pie crust. Slice tart apples very thin. 
Put a layer of apples, then sugar, then apples, and so on until the 
dish is full. Put small pieces of butter on top, with a little flour 
sprinkled over, and about a cup of water. Shake cinnamon or 
nutmeg over all, before putting on the top crust. Bake in a quick 
oven. Peach pie make after the same recipe. All fruit pies 
should be eaten the day they are baked. 






128 


HOME COOK HOOK 


MINCE MEAT. 

Mrs. J. B. Monroe. 

One pound (after it is boiled) of lean beef; two pounds of 
cored apples; one pound of currants; one pound of raisins; one 
and one-half pounds sugar; three-quarters of a pound of suet; 
two teaspoonfuls salt; one-half teaspoonful pepper; one-half 
ounce .cinnamon, cloves, and allspice; one nutmeg; one-half 
pound citron; one pint of brandy; one quart of sweet cider; one 
cup of molasses. 


MINCE PIES. 

Mrs. Mary Allen. 

One bowl of minced meat; two bowls of chopped apples; one 
pound of raisins; one pound dried currants; one quart of molas¬ 
ses; one pint of vinegar; one tablespoon of ground cloves, two 
of allspice, six of cinnamon ; two nutmegs. Pour over this the 
reduced liquor in which the meat has boiled. There should be 
about a quart. Add two teaspoons of pepper, one of salt, and 
wine if you like. 

MINCE PIES. 

Mrs. J. M. Gloyd. 

Take a beef’s heart and tongue; boil, chop fine, and season 
with pepper and salt. To one bowl of meat, two bowls of 
chopped apples; one bowl of currants; one of raisins, and less 
than half a bowl of suet; a little molasses, cider, sugar, spices, 
brandy and citron, if you like, to your taste. Put down in a jar. 
'Phis will keep all winter by pouring molasses over it. If tongue 
is used, less suet is needed than with heart. 

BROOKLYN MINCE MEAT. 

Mrs. J. S. Dickinson. 

Two pounds of stoned raisins; four pounds of beef from the 
round, boiled tender and all gristle and fat removed and chopped 
fine; one-third more of chopped apples than of meat; two quarts 
of boiled cider; the same of sugar ; one pint of brandy; one of 




HOME COOK BOOK. 


I 29 


currant wine; four tablespoons of cinnamon; two of nutmeg; 
a little pepper; one pound of citron, cut thin; one pound of 
melted butter. Add one quart of water in which the meat was 
boiled ; strain and pour boiling hot over the meat and the apples 
when chopped fine. Put this over a kettle of boiling water; 
when cooked a little and cool, add the other ingredients. These 
pies are rich, and will keep six months. 

MINCE MEAT. 


Mrs. C. Barker. 

Twelve pounds of lean meat (beef) cooked until well done; 
season nicely with pepper and salt. Let it cool in the water it is 
boiled in, if not used the same day it is cooked. Shred and chop 
very fine, pick out all the strings and tough pieces. Add four 
pounds of suet chopped fine. Put two bowls of finely chopped 
apples to every one of meat. (Use pippins, a tart, juicy apple). 
Add ten pounds of the best raisins, stoned or chopped, eight 
pounds of currants washed well and dried, one and a half pounds 
of citron, chopped, the rind and juice of six oranges and six 
lemons; only use the grated rind of three oranges; six pounds of 
the best brown sugar; two quarts of molasses; three quarts of 
boiled cider, two of sweet cider, or a pint of wine ; one and a half 
of good brandy; two heaping tablespoonfuls of ground cloves, 
two of allspice, four of cinnamon, one of mace, and two of nut¬ 
meg; stir the ingredients all together well, and cook slowly two 
hours. Pour in stone jars; let it remain uncovered until next day. 
This will keep until spring. If not highly seasoned enough, add 
to suit taste. 

MINCE PIES WITHOUT MEAT. 

Miss Anna C. Mott. 

Seven bowls chopped apples; two of chopped raisins ; one of 
whole raisins; one of vinegar; two of molasses; three of sugar; 
one and a half of boiled cider; two nutmegs, and salt and other 
spice to taste. Boil all together, and then make your pies when 
you please. It will keep good, if in a cool place, all winter. 





HOME COOK HOOK. 


130 


SUMMER MINCE PIES. 

Hattie Buck. 

One cup of raisins; one cup of water; one cup of vinegar; 
one and a half cups of molasses; one cup of brown sugar; four 
soda crackers; spice to taste. These will make four good-sized 
pies. 

PEACH MERINGUE PIES. 

Stew canned peaches in their syrup until tender, then mash 
smooth. Have ready a rich puff paste in pie plates, and fill with 
your peaches. Scatter over sufficient sugar to sweeten, and bake 
until just done. Then spread over a meringue of the whites of 
eggs beaten to a stiff froth, allowing the whites of three eggs and 
a tablespoonful of powdered sugar to each egg. Beat all together 
until the meringue will stand alone, and put in the oven until 
well formed. When fresh peaches are used, crack three peach 
stones, and mash the kernels to a paste and stew with the peaches 
when preparing for baking. This improves the flavor. 

APPLE MERINGUE PIES. 

Apple meringue pies may be made in the same way, substituting 
lemon peel while stewing the apples, but which should be removed 
before putting the apples in the pastry. Use nutmeg or cinnamon 
for flavoring apple pies. 

PUMPKIN PIE. 

Mr>. H. M. Bacon. 

To one quart of stewed and sifted pumpkin add four well- 
beaten eggs, two cups of sugar, one teaspoonful of salt, one table¬ 
spoonful of ginger, some nutmeg, and one quart of milk. Bake 
about forty minutes in deep plates lined with good, light pastry. 

SQUASH PIE. 

NlissC. A. Dodge. 

To one quart of stewed and sifted squash, add one quart of 
milk, three eggs, one cup of sugar, and a teaspoon of salt; spice 
according to taste. 







HOME COOK BOOK. * 




COCOANUT PIE. 

Mrs. Standart. 

One pint of sweet milk, three-fourths of a grated cocoanut, 
three eggs, leaving out the whites of two for the meringue for the 
top; add to the cocoanut a little salt and sugar. 

COCOANUT PIE. 

f 

Mrs. H. B. Sherman. 

One pound of grated cocoanut, six ounces of sugar, one-half 
cup of corn starch dissolved in cold water, one and a half quarts of 
milk ; add all together, put on the stove and scald ; when well 
scalded, take off and let it stand until cold ; then add one-half a 
cup of brandy. Take the whites of twelve eggs, beat it to a stiff 
froth and add all together. Fill your pies and bake them. 

After baking make a meringue paste and bake a delicate brown. 

CUSTARD PIE. 

Line pie plates with nice pastry. For one pie allow two or 
three eggs, perhaps four, according to the size of your plate. 
Peat the eggs lightly in a bowl with sugar, add a pinch of salt and 
a teaspoonful of corn starch, rubbed smoothly with milk before 
adding to the eggs; then add the milk and mix well together. 
Pour this into the crust just as they are put in the oven, filling 
the crust to the top. Grate a little nutmeg on top. 

LEMON CUSTARD PIE. 


Mrs. A. W. Barlow. 

One large lemon, grated, one cup of sugar, butter the size of 
an egg, and the yolks of three eggs, all beaten well together; three 
small tablespoons of flour, one cup of milk, and the whites of the 
eggs beaten to a froth, and stir in just before pouring it into the 
crust to bake. 

Cocoanut pie is much improved by adding the whites beaten 
before baking. 





132 


HOME COOK HOOK. 


APPLE CUSTARD PIE. 

Mrs. S. Chadwick. 

Take five tablespoons of sour apple sauce after it is well stewed 
and sifted, sweeten to taste and flavor with lemon or nutmeg. 
Take the yolks of two eggs and beat with sugar and add to the 
apple, with milk according to the size of the pie, adding this just 
before putting the pie in the oven. Heat the whites of the eggs, 
and as soon as the pie is baked spread them over it; sprinkle a 
little white sugar on the eggs and set in the oven for five minutes. 

APPLE CUSTARD PIE. 

Mrs. C. L. Young. 

Peel some apples; stew until soft in a very little water; rub 
through the colander. To each pie allow three eggs; mix the 
yolks with the apples; one tablespoon of water; sweeten to taste; 
flavor with the essence of lemon and a little nutmeg. 

When the pie is baked, cover with the whites of the eggs beaten 
to a stiff froth, with one dessert spoonful of powdered sugar; 
flavor with vanilla; brown slightly; use one crust as for custard 
pie. 

CREAM PIE. 

Mrs. Dr. L. Holbrtxik, Chicago, 111. 

One cup of flour, one cup of sugar, three or four eggs, (the 
whites and yolks beaten separately and well,) half a teaspoon of 
soda and one of cream of tartar. Beat the eggs to a stiff froth; 
add the sugar, which should be of fine quality, and then the flour, 
sifted with the soda and cream of tartar. Pour this into four 
common sized pie tins and bake. It will be sufficient for two 
pies. 

Make a nice custard with one pint of milk, three eggs and one 
teaspoonful of corn starch, cooking the custard in a dish placed 
in hot water. Before the corn starch is added it should be rubbed 
smoothly with milk, then add the eggs and sugar and stir all 
together into the hot milk. Flavor to taste, and when cold spread 
between two layers of the crust. 






HOME COOK BOOK. I 33 


CREAM PIE. 

Mrs.M. D. Carrington. 

Make a nice sponge cake; bake in jelly tins. 

Cream. —One and a half pints of sweet milk, one cup of sugar, 
one and a half tablespoonfuls of flour, three eggs ; flavor with 
vanilla. Sugar, flour and eggs, mixed together and stirred into 
the milk when mostly boiling. When both are cold, split the cake 
and put the cream inside. 

CREAM PIE. 

Mrs. J. P. Jones. 

One cup milk, two eggs (save the whites for frosting), table¬ 
spoon of flour, sugar to taste ; flavor and boil over water; fill a crust 
already baked, frost and set in oven to brown. 

CREAM TARTS. 

Mrs. J. H. Maples. 

One tumbler of water, one-fourth pound of butter, one and one- 
half tumblers of flour. Let the water and butter boil together ; 
stir in the flour when boiling; set aside to cool. Then add five 
well-beaten eggs. Bake in patty pans fifteen minutes, in a hot 
oven. Make a custard of two tumblers of milk, two eggs, one- 
half a coffeecup of flour, one cup of sugar; flavor as you like. 
When the tarts are cold cut a hole in the side, and put in the cus¬ 
tard with a teaspoon. 

FRUIT TARTS. 

Make a rich puff paste and line pie plates. Prepare a rich jam 
of cranberries or raspberries, or stewed prunes. Fill the plates 
with the fruit. Then cut long strips of pie crust rolled thin with 
a jagging iron, and lay in strips at intervals across the top of the 
fruit in the pie. Set in the oven to bake. 

SMALL TARTS. 

Make rich puff paste; roll thin and cut out round pieces with 
a biscuit cutter. Cut out a corresponding number of these, from 


io 



1 34 


HOME COOK HOOK. 


which you cut again with a cutter very much smaller. This will 
leave a number of round rings of pastry. Then wet the edges of 
each of the largest rounds of paste with your finger dipped in a 
little cold water, and lay on these the rings of paste. Lay these 
in biscuit tins and bake. When done, fill them with apple or 
quince jelly. 

LEMON TARTLETS. 

Make a pastry and line patty pans. Prepare a filling of the 
juice of and grated rind of two lemons, two cups of sugar, two 
eggs, and the crumbs of sponge cake. Mix smoothly together, 
and put into the pastry in the patty pans and bake. This is suf¬ 
ficient for twelve tarts. 


PASTE WARMS. 

Hattie Muck. 

Make a crust just the same as you do for pie crust, only using 
milk instead of water; cut in any shape you please; cut open 
when it is baked and spread with preserved raspberries, strawber¬ 
ries, or any fruit you like between; to be eaten warm. 



HOME COOK BOOK. 


*35 



HOME COOK HOOK. 


>3 6 


PUDDINGS. 


SUET PUDDING. 

Mrs. J. C. B. 

Two cups of suet, four and a little more of (lour, one pint of 
milk, two eggs, one cup of molasses, one of raisins, a small tea¬ 
spoon of soda, a large one of cream of tartar, a little salt, cloves, 
and extra (lour for the fruit. 

SUET PUDDING. 


Mrs. W. W. Williams. 

One cup of chopped suet, one of stoned raisins, one of sweet 
milk, four cups of (lour, one of molasses, one tablespoonful of 
cinnamon and cloves each, one tablespoonful of baking powder, 
one teaspoon of salt. Steam three hours. 

SUET PUDDING. 

Mrs. A. L. Backus; Mrs. C.L. Young. 

One cup of chopped suet, one of chopped raisins, one of 
molasses, and one of milk, one teaspoon of soda. Stir in flour, 
to make it as thick as pound cake, and steam three hours, keeping 
the water boiling constantly. 

SAUCE FOR SUET PUDDING. 

One cup of sugar, one-half a cup of butter, mix well, and add 
one egg, two tablespoonfuls of flour and nutmeg. Heat one-half 
a cup of wine, and one-half a cup of water; add the mixture, 
and stir until it boils. 






HOME COOK BOOK. 


J 37 


REVERE PUDDING. 

Mrs. B. D. Harris, Brattleboro. 

One cup of molasses, one cup of sweet milk, half a cup of suet 
or butter, one small teaspoon of soda, dissolved in the milk, half 
a teaspoon of cloves, half a teaspoon of cinnamon, salt, flour to 
thicken like cake. Put it into your pudding-dish, and set into 
the steamer; and, if you wish a perfectly delicious pudding, do 
not let the water under it stop boiling for three hours. I do not 
use fruit in this pudding; but, if it is desired, one cup of raisins 
or currants may be added. Any sauce may be used, but I prefer 
butter and sugar rubbed to a cream, flavored with a half glass of 
wine. 

ENGLISH PLUM PUDDING. 

Mrs. II. B. Sherman. 

One pound of currants, one pound of raisins (stoned), one- 
fourth of citron, one pound of bread crumbs, three-fourths of 
suet, one-half of sweet almonds, one cup of sugar, one teaspoon 
of soda. Put the fruit with flour and mix thoroughly, add eight 
eggs, one half a pint of milk, one gill of brandy. Put the whites 
of the eggs in last. Boil four or five hours. Serve with wine 
sauce. You must prepare it the night before, in order to have it 
in time for dinner. 

ENGLISH PLUM PUDDING. 

% 

One pound of raisins and currants, half a pound of citron and 
sugar, suet, one small nutmeg, trifle of salt, eight eggs, fivepenny 
loaf of baker’s bread. Beat eggs and sugar together. Add the 
suet chopped fine. This recipe can be divided into four parts, 
and boiled separately in a small tin kettle or mould for two hours. 

ENGLISH PLUM PUDDING. 

Mrs. M. D. Carrington 

One pound of raisins (seeded), one of currants, one of suet, 
chopped fine, one of sugar, one-half an ounce of cinnamon, one 
nutmeg or mace, one pint of milk, the same of flour, use a little 




HOME COOK HOOK. 



more flour to dredge the fruit, adding grated orange and lemon- 
peel, if liked. Boil four hours. When turned out, ftick the sides 
and tops with blanched almonds, and citron sliced. 

ENGLISH PLUM PUDDING. 

M rs. Eric Hamilton. 

Two pounds of bread crumbs scalded with milk, two pounds of 
raisins (stoned), one of currants, one-half a pound of sugar, the 
same of suet, one ounce of candied lemon-peel, one grated nut¬ 
meg, a little salt, three chopped lemons, three eggs and one ounce 
of chopped almonds, two w ineglasses of brandy, and flour enough 
to make a stiff batter. Boil four hours. Serve hot with a brandy 
sauce. 

POOR MAN’S PLUM PUDDING. 

Mrs. E. Jackson and Mrs. Dr. Cochran. 

One cup of molasses, one of sweet milk, half a cup of melted 
butter, one teaspoon of soda, one pound of chopped raisins, add 
a little salt, nutmeg, and cloves or cinnamon ; add sufficient flour 
to make it the consistency of pound cake. Boil three or four 
hours. Cold or hot sauce. 

POOR MAN’S PUDDING. 

Mrs. O. W. Vallctte. 

One quart of milk, one-half a cup of rice, piece of butter the 
size of an egg, one-haif a. cup of sugar, salt, nutmeg, raisins. 
Bake two hours in a slow oven ; stir frequently while baking. 

PLUM PUDDING. 


Mrs. Fred. Eaton. 

Ten crackers, soaked over night in three pints of milk. In the 
morning add one pint of milk, five eggs, one pint of raisins, one 
cup of sugar, a little salt and nutmeg. Stir once or twice while 
baking. Should bake four or five hours. 

Sauce. — I o one halt a cup of butter, add one cup of sugar : 
stir to a cream and pour over one glass of wine. 





HOME COOK BOOK. 


*39 


SODA CRACKER PUDDING. 

Miss Lottie Osborn. 

Seven soda crackers buttered and soaked over night in one 
quart of milk, one teaspoonful of cloves and cinnamon, one tea¬ 
cup of raisins, a little sugar and three eggs, leaving out the whites 
of two. Bake half an hour. 

Sauck. —The whites of the eggs beaten to a stiff froth, with 
three tablespoons of sugar; flavor to taste. 


HUNTER’S PUDDING. 

M rs. H. l’>. Sherman. 

One pound of flour, one pint of milk, six eggs; beat the eggs 
mixed with the milk and make a batter of the above; add one 
cup of dried currants, one cup of sugar, one pound of chopped 
suet, one teaspoon of soda, two of cream of tartar ,the rind of 
one lemon cut fine. Boil in a cloth, or steam in a small tin pan. 
Serve with wine sauce. 


MAMIE BAILEY’S COTTAGE PUDDING. 


One cup of sugar, one egg, one cup of sweet milk, three table¬ 
spoons of melted butter, one tablespoonful of baking powder; 
stir to a thick batter. Bake for half an hour. To be eaten with 
sauce, warm. 

BATTER PUDDING. 

Mrs. John Milburn. 

Four eggs, one pint of milk, ten tablespoons of flour. Bake 
twenty minutes in a quick oven. Add fruit il you like, lo be 
eaten with wine sauce. 


AMHERST PUDDING. 


Mrs. Joseph k. Secor. 


One-half cup of sour milk; three cups of flour; one cup of 
chopped suet; one of molasses; one teaspoon ol salt; one ot 
soda. P>o:l four hours, or steam in less time. 




140 


HOME COOK HOOK. 


/ 


HASTY PUDDING. 

Mrs. E. C. Shaw. 

One pint of milk ; four eggs ; whites and yolks beaten separate¬ 
ly ; two even cups of flour; one teaspoon of salt; one pinch of 
soda. Bake in a pudding dish, three-fourths of an hour. Eat 
with a rich sauce, and as soon as done. 

DANDY PUDDING. 

Mrs W. A. Kecd. 

One quart of milk; two tablespoons of flour; the yolks of four 
eggs, beaten well and mixed with the milk. Bake in a pudding 
dish, and when nearly baked, spread over a layer of jam, and a 
layer of frosting made from three whites of eggs and four table¬ 
spoonfuls of powdered sugar; return to the oven to brown. 

AMBER PUDDING. 

Miss L. E. Sizer. 

One pound of sugar; one-fourth oi a pound of butter; nine 
eggs; two lemons, the grated peels and the juice. Bake in an 
under crust for half an hour. 

PUFF PUDDING. 

Mrs. W. W. Williams. 

Three eggs, beaten together lightly ; one pint of flour; one 
pint of milk ; pinch of salt. Bake half or three-quarters of an 
hour. This, steamed, is very nice. 

FLOATING PUDDING. 

Mrs. F. R. Stebbins. 

Scald one quart of milk ; beat three eggs with three tablespoons 
of flour, and a little cold milk. Stir the eggs and flour into the 
milk while boiling. Cook from five to ten minutes. Pour into 
the dish in which it is to be served. Slice one large or two small 
lemons very thin ; spread over the top, and sprinkle over one cup 
of white sugar. Make early in the morning; serve cold. 




HOME COOK BOOK. 


141 


SUNDERLAND • PUDDING. 

Mrs Standart. 

Six eggs, whites and yolks beaten separately; three tablespoons 
of flour; one pint of milk; add the whites the last thing. Bake 
twenty or thirty minutes. 

DELMONICO PUDDINCx. 

Mrs J. M. Gloyd. 

1'hree tablespoons of Maiaena or corn starch ; one quart of 
milk; five eggs, the yolks beaten with six tablespoons of sugar; 
flavor with twenty drops of vanilla. Mix the Maizena with a 
little cold milk, and stir into the milk just before it boils; then 
stir in the yolks and sugar. Beat the whites to a stiff froth, with 
three tablespoons of sugar and five drops of vanilla. Set the 
pudding in the oven a few moments to harden, then spread on the 
frosting, and set in the oven to brown slightly. Is best when eaten 
ice cold. This is very nice with a spoonful of chocolate added 
to the frosting. 


CENTENNIAL PUDDING. 

% 

M rs. Mitchell. Cincinnati. 

One quart of milk; put it on to boil; add a little salt to the 
milk, and a small piece of butter. Mix two tablespoonfuls of 
corn starch with a little cold milk. Beat four or more eggs, the 
whites and yolks separately; add sugar and flavoring to taste, and 
put the yolks with the milk, stirring all the time until quite thick. 
I >rop the whites of the eggs on top ol the custard when in the 
dish, and put in the oven until a light brown. To be eaten cold. 

QUEEN’S PUDDING. 

M rs. Dr. Bergen. 

One pint of bread crumbs; one quart of milk; one cup of 
sugar; the yolks of four eggs beaten ; a piece of butter the size 
of an egg; the grated rind of a lemon. Bake until done. Whip 
the whites of the eggs, and add one cup of sugar and the juice of 
the lemon. Spread over the pudding a layer of sweetmeats or 




142 


HOME COOK IU>0K. 


jelly of any kind that may be preferred, and put over it the whites 
of the eggs. Replace in the oven a few moments until a light 
brown. 


PICCOLIMINI PUDDING. 

Mrv B. B. Barney. 

One quart of milk; scald this in the pan in which it is to be 
baked. Add to the milk one pint of bread crumbs, one cup of 
sugar, the yolks of four eggs wel^ beaten, and the grated rind of 
one lemon, with butter the size of an egg. Hake this from one- 
half to three-quarters of an hour. Whip the whites of the eggs 
stiff, and add one teacup of sugar and the juice of one lemon. 
When the pudding is baked, spread over it a layer of jelly and 
cover with the icing and bake lightly. Eat cold with cream. 

BREAD AND BUTTER PUDDING. 

Mrs. Sarah BUsetl. 

A layer of sliced sour apples, a little nutmeg and sugar, and a 
layer of dried bread, buttered. Another layer of apples, sugar 
and nutmeg as before, and so continue until you have fdled your 
dish, the first and last layers being apples; add one cup of water, 
or sufficient to wet the bread. Bake one hour in a moderate oven. 
Eat without sauce. Any other tart fruit will do as well, but if 
juicy, but little water will be needed. 

BROWN BREAD PUDDING. 

Mrs* J. B. Battelle. 

One and a half pints of brown bread crumbs, stale, coarsely 
grated; soak in water enough nearly to cover them; one cup of 
raisins, stoned ; one teaspoon of cinnamon; one and a half tea¬ 
spoons of ground cloves; one-half of nutmeg; one egg beaten 
whole, and one-halt pint of milk. Sweeten quite sweet, with 
table syrup or brown sugar. Pour it into a pudding dish, and 
bake one and a half hours. With or without sauce, hot or cold. 







HOME COOK BOOK. 


T 43 


BAKED INDIAN PUDDING. 


Mrs. S. E. Cummings. 

'l ake one quart of milk ; dip out a teacupful and scald the 
rest ; stir four tablespoons of sifted meal in the hot milk; add a 
teaspoon of salt and a little ginger ; two tablespoons of sugar, 
half a cup of molasses, and lastly the cup of cold milk. Bake 
two hours. Serve with butter and sugar, or wine sauce. 

A cup of chopped sweet apples, or nearly sweet, baked with it, 
are very nice. 

INDIAN PUDDING. 

M . . A. L. Backus. 

One quart of milk; one teacup of flour; one teacup of corn 
meal; one teacup of sugar; one teacup of molasses; one teacup 
of chopped suet or butter; one teaspoon of salt and one of cin¬ 
namon ; two eggs. Put nearly all the milk over a kettle of water 
to boil. Stir the flour and meal with the rest of the milk, and 
stir with the boiling milk. When thick, take from the fire, and 
add the sugar, molasses, suet, salt, cinnamon and eggs. If too 
thick, add a little more milk. Bake slowly two hours. To be 
eaten hot, with butter, if necessary. 


SWEET C ORN PUDDING. 

Miss L. E. Sizer. 

To twelve ears of grated corn put one pint and a half of milk; 
four well-beaten eggs ; one teacup and a half of sugar, and a 
little salt ; mix the above and bake it three hours in a buttered 
dish. In a shallow dish it will not require to be baked so long. 


FARINA PUDDING. 

One quart of boiling milk, salted; four tablespoons of farina 
stirred in until it thickens ; add a small piece of butter, and a 
little sugar ; stir in the yolks of four eggs, and then the beaten 
whites. Flavor and eat cold, with a white sugar syrup. 





1 44 


HOME COOK BOOK. 


RICE PUDDING. 

Mrs. Joseph K. Secor. 

A very small teacup of rice ; a saltspoon ol salt, and sugar to 
taste. Put the rice into two quarts of sweet milk, and bake in a 
slow oven three hours. This is a very delicate pudding, and may 
be eaten by invalids when they may not indulge in richer food. 

LEMON RICE PUDDING. 

Miss D. E. Niles 

One teacup of boiled rice; one pint of milk; four eggs; one 
lemon ; one and a half cups of sugar ; mix the rice with the yolks 
of the eggs, the milk, rind of the lemon, and one-half cup ol the 
sugar. Rake in a moderate oven. Immediately when done 
spread over a meringue paste of whites of the eggs, the juice of 
the lemon, cup of sugar, and brown. 

APPLE SAGO PUDDING. 

Mrs. C. W. R. 

One teacup of sago and a little salt, soaked in three pints of 
water until soft; pare and core several apples and lay them in a 
deep dish; put one cup of sugar in the sago, and pour on the 
apples. Bake one hour. Serve with a sauce of butter and sugar, 
stirred. . . 

COCO AN UT PUDDING. 

Two quarts of rich milk ; six eggs; one grated cocoanut; one 
quarter of a pound of butter; one quarter of a pound of sugar; 
mix all together, leaving out the whites of the eggs. Make a 
meringue of the whites, and spread over the pudding when baked ; 
set again in the oven for a few moments to brown. Rake the 
pudding about as long as custard, no longer. 

RIRD’S NEST PUDDING. 

Mrs. j. w. s. 

A small teacup of tapioca ; soak in water for several hours. 
Fill the bottom of a baking dish with tart apples, peeled and 





HOME COOK BOOK. 


H5 


cored. Sprinkle on each a little salt, a small piece of butter in 
each core, and sugar over all. Put a little water in the dish, 
cover the dish and set in the oven. Pour two small cups of water 
on the tapioca, and add one teaspoonful of salt; set it on the fire 
and let it come to a boil; keep it warm until the apples in the 
oven are about half done. Then take out the baking dish and 
pour over the apples the tapioca ; set back in the oven and bake 
until the apples are done. Serve with a hard sauce flavored with 
vanilla, with a sprinkle of nutmeg. 


TAPIOCA PUDDING. 


Miss May Norton. 

To one quart of warm milk, put eight tablespoons of tapioca; 
let it soak until it softens, then stir it up and put to it a couple of 
tablespoonfuls of melted butter, four beaten eggs, and cinnamon 
and mace to the taste. Mix four tablespoonfuls of white pow¬ 
dered sugar with a wineglass of wine, and stir it into the rest of 
the ingredients. Turn the whole into a pudding dish, and bake 
in a quick oven. Serve with a wine or brandy sauce. 


TAPIOCA PUDDING. 

Mrs. L Crafts. 

Soak three tablespoons of tapioca over night; put this into a 
quart of boiling milk. Beat the yolks of four eggs and one cup 
of sugar. Stir this into the pudding and let it boil ten or fifteen 
minutes. Five minutes before it is done flavor with vanilla. 

Beat the whites to a stiff froth, add one cup of sugar, spread 
this over the pudding, and bake it five minutes. 


SNOW PUDDING. 

Mrs.L. Crafts. 

One-half a box of gelatine in a pint of boiling water; when 
dissolved and nearly cold, beat for half an hour with the whites 
of four eggs; two cups of sugar; the juice of two lemons; make 
a custard ot the yolks and pour over it; add the grated rinds of 
the two lemons to the custard. 



146 


HOME COOK BOOK. 


BEVERLY SNOW. 

Mrs. W. H S. 

One-quarter pound box of gelatine, wet with a little cold water; 
pour three pints of boiling water over the gelatine; add one cup 
of sugar, the juice of one lemon, and one cup of wine. Strain 
and set away to cool. When stiff, stir in the whites of three eggs 
well beaten. Lour in a mould to cool. For the custard, stir the 
yolks of the eggs in three cups of milk ; cook and tlavor with 
vanilla, and add a little sugar and pour over it. 

SOUFFLE. 


Mrv J. M. Brown —Mrs. C. R. Mcwinger. 

Six tablespoons of butter, four of flour, and two glasses of 
milk; melt the butter, add the Hour, and then the milk, and boil 
until thick as custard. Take it from the fire and add four table¬ 
spoons of sugar and the yolks of eight eggs. Set it away to cool. 
When you are ready to bake it, add the whites of the eggs, well 
beaten; stir in lightly and then bake it from thirty to forty 
minutes. Serve with a butter and sugar sauce ; tlavor with lemon. 


SOU FFLE 


PUDDING. 


Mrs. M. Johnson, Maiictta. O. 

Boil a quarter of a pound of butter in a saucepan with two 
tablespoons of flour; stirring all the time. Add one tumblerful 
of sweet milk, and stir till the thickness of starch, l ake from 
the fire and add quickly the unbeaten yolks of four eggs. Just 
before dinner add the white’s, beaten to stiff froth, and two 
tablespoons of white sugar. Flavor to taste. Bake twenty 
minutes, and eat with hot or cold sauce. 


ORANGE SOUFFLE. 

Mary K. Pomeroy. 

One quart of milk, eight eggs (leaving out the whites of five). 
Sweeten and make a boiled custard; cut in small pieces four 
large oranges, sprinkle them with pulverized sugar, and put them 




HOME COOK HOOK. 


M 7 


into the custard. Put over the top the beaten whites of the eggs, 
with two cups of sugar. Brown slightly and cool. 

PINE-APPLE CREAM.—A PUDDING. 

M rs. Mitchell, Cincinnati. 

One pound of grated pine-apple, one pound of sugar, one-half 
pound of butter. Rub butter and sugar to a cream; stir in the 
pine-apple, adding a cup of rich milk, and three eggs well beaten. 
Put this in your baking dish, which may be lined or not with a 
crust, as you prefer. 

CAKE PUDDING. 

Miss Eliza Fitch. 

'l ake pieces of stale cake, spread them with currant jelly. 
Blanch and split twelve dozen almonds and stick them in the 
cake ; lay the cake in a dish and turn over it a soft custard. 

SPONGE CAKE PUDDING. 

Mrs. J. C. B. 

Five eggs beaten separately, two cups of sugar, one cup of 
sweet milk, one teaspoon of soda, two of cream of tartar, three 
and a half cups of flour. To be eaten warm with lemon sauce. 

Sauce. —Two cups of sugar, one cup of butter ; rubbed 
together; grated rind and juice of a lemon beaten to a cream, 
and boiling water poured on until thick enough. 

PORCUPINES. 

Mrs. W. H. H. Smith. 

Buy or make little round sponge cakes. Blanch one-fourtli of 
a pound of almonds, skin and split them ; stick them in the top 
of the cakes and lay them on a platter. 'They may or may not 
be dipped in wine. Pour over them a fine cold boiled custard 
flavored with vanilla. If you have an abundance of almonds 
blanch and rub them to a smooth paste, adding them to the 
custard. Serve cold one sponge cake to each person. 






148 


HOME COOK HOOK. 


ALMONI) CUSTARD PUDDING. 

Mrs. C. 

Stick a half loaf of sponge cake, full of blanched almonds. 
Pour over it a glass of wine, and a custard made of a quart of 
milk and four eggs; flavored and sweetened to taste. 

ALMOND PUDDING. 


Mrs. Dr. Coldham. 

Take one-half a pound of shelled sweet almonds, and three 
ounces of shelled bitter almonds; scald and peel them and then 
pound them to a smooth paste free from the smallest lumps. It 
is better to prepare them the day before you make your pudding. 
Stir to a cream one-half a pound of powdered white sugar, and 
half a pound of sweet fresh butter; beat to a stiff froth the 
whites of twelve eggs (you can preserve the yolks for other pur¬ 
poses), and stir alternately into the butter and sugar the pounded 
almonds and the beaten whites of the eggs. When the whole is 
well mixed put into a buttered dish, and lay puff paste around 
the edge. Bake it one half an hour, and grate sugar over it. 


APPLE ISLAND. 


Mrs. M. D. Carrington. 

Stew apples enough to make one quart when done, strain 
through a sieve, sweeten and flavor with grated lemon. Beat the 
white of six eggs to a stiff froth, and stir into the apple slowly 
just before serving. The apples must be stewed in as little water 
as possible—not very juicy apples should be chosen. Serve with 
a rich custard or imperial cream. 


APPLE MERINGUE. 

Mary R. Pomeroy. 

Sponge cake sliced and moistened with wine. Hot strained 
apple, with the whites of two eggs beaten and stirred in. Brown 
and eat with cream. 




HOME COOK 1500K. 


149 


FLUMMERV. 

Hattie Buck. 

Cut a sponge cake in thin slices, soak them in wine, and line 
with them a deep dish. Make a rich custard and pour over it. 

When cold frost, and then lay around on the top pieces of firm 
jelly. This makes a very ornamental dish. 

LEMON PUFFS. 

Mr>. A. L. Backus. 

One quart of milk, yolks of six eggs, two cups ol sugar, two 
tablespoons of flour, three lemons ; beat th'e yolks of the eggs, 
flour, sugar, and grated rind of the lemon together thoroughly, 
then add the lemon-juice, and, when ready to bake, add the milk. 

Peat the whites to a froth, add a teacup of sugar and flavor. 
When the custard is baked spread over the icing, and let it brown 
slowly in the oven. To be eaten as soon as cold. 

LEMON PUDDING. 

Mrs.. W. A. Kecd. 

• 

One quart of milk, one pint of bread crumbs, yolks of tour 
eggs, juice and grated rind of twd lemons, butter the size of a 
hickory nut. Bake half an hour. 

The whites of the eggs are to be beaten with one-half a p p ot 
powdered sugar, to be spread over the top of the pudding when 
it is baked, and returned to the oven to brown. 

LEMON PUDDING. 

M rv Standart. 

Grate two large lemons. To three-quarters of a pound ot 
butter, add one of sugar and eight eggs; leave out half of the 
whites; bake without a paste; use the rest ot the whites tor 
meringue. 

ORANGE PUDDING. 

Mrs. M. Johnson, Marietta. 

« 

Five oranges cut up and laid nicely in a dish with one coffee- 
cup of sugar poured over them. Let one pint of milk get boiling 





HOME COOK HOOK. 


*50 


hot, stir in the yolks of three eggs and one tablespoon of corn 
starch. When thick, pour over the oranges. Beat the whites 
with one tablespoonful of sugar spread over the pudding, and 
brown in the oven. Eaten cold. 


ORANGE PUDDING. 

Mrs. L. Trcpanicr. 

Soak the crumbs of a roll in milk ; let it drain in a colander for 
half an hour; break it with a spoon in a basin ; add two ounces 
of sugar, one ounce of butter warmed, the yolks of four eggs, the 
juice of four oranges, the grated rind of one, and the whites of 
four eggs beaten not too stiffly on a plate with a knife, and bake in 
a buttered dish in a quick oven. The pudding will be equally 
good boiled in a mould for an hour and a half, and serve with a 
sweet sauce. 

English fig pudding. 


M rs. J. K. Secor. 

One-half pound figs, cut up in small bits, one-half pound suet, 
one-half pound moist sugar, one-half pound flour, four eggs beat 
very light, two tablespoons molasses. Flavor with either orange 
or lemon—orange rather preferable. Eaten with hot sauce. 
Boiled from three to four hours. This can be divided in two 
puddings. 

FIG PUDDING. 


Mrs. J. B. Battelle. 

One half pound of best figs, washed and chopped; two cups 
of grated bread crumbs ; one cup of sweet milk ; two eggs; one- 
half a cup of sweet cream or butter. Mix bread and cream, add 
figs, and lastly milk and eggs. Steam or bake. Serve with or 
withuot sauce. 

PEACH OR APPLE PUDDING. 

Mrs. Joseph. K. Secor. 

Butter a common baking tin, such as you use for pies; pare and 
slice peaches sufficient to fill the dish. Make a batter b^measur¬ 
ing ten tablespoonfuls of flour; add a little salt, one pint of milk, 
two eggs ; beat the whites and put in the last thing; use either 





HOME COOK BOOK. 


15^ 


sweet or sour milk. Bake from one-half to three-quarters of an 
hour. To be served with sauce or butter and sugar. 

NEW ENGLAND APPLE PUDDING. 

Mrs. Geo. E. Pomeroy. 

Stew nice tart apples and strain through a colander. Take one 
quart and, while hot, stir into it one-half a cup of butter; two 
cups of sugar; four or five well-beaten eggs, reserving whites lor 
the top ; flavor with a lemon, and bake in deep plates. A cup of 
sweet cream is an improvement, if you have it. It desired, put 
on a meringue to finish. 

MARLBOROUGH PUDDING. 

M rs. Standart. 

Twenty-four tablespoons of stewed apples, eight tablespoons of 
wine, six of melted butter, twenty-four of sugar, four beaten eggs, 
one cup of cream ; spice to taste; the rind of a lemon or orange 
grated. Put in a rich paste in a deep dish. Bake one and a 
quarter hours. Very good without paste, flavored with nutmeg 
and essence of lemon. 

STEAMED FRUIT PUDDING. * 

Mrs. A. L. Scott. 

Two teacups of sour milk, one cup of sugar, one-half a cup of 
butter, one teaspoonful of soda, salt and flour to make it stiff as 
cake; berries, cherries, or any fruit you like ; dredge well with 
flour before you put them in. Put the pudding in a buttered 
mould and steam one hour. Serve with wine sauce. 

STEAMED BLUEBERRY PUDDING. 

Mrs. F. R. Stebbins, Adrian. 


One and a half cups of sugar, one and a half of milk, two eggs, 
four cups of flour, a piece of butter the size of a walnut, two tea¬ 
spoons of cream of tartar, one of soda, a little salt, and as many 
berries as you wish. Steam one hour. 



HOME COOK BOOK. 



ROLY-POLY PUDDING. 

Make a light biscuit dough ; roll it out and put over it seeded 
cherries, or raspberries, whortleberries, or any fruit you prefer; 
roll it up and fold the edges so as to prevent the juices from run¬ 
ning out; wring a cloth out of hot water; dredge it with flour, 
and put in your pudding and in the water to boil. The water 
must be boiling w hen the pudding is put in, and kept boiling con¬ 
stantly while cooking; an hour and a half will be sufficient. Serve 
with pudding sauce. This pudding, we think, is better steamed 
than when boiled. 

WHORTLEBERRY PUDDING. 

Mrs. J. M Gloyd and others. 

One quart of berries, one pint of molasses, one tablespoon of 
salt, one of soda, flour so that the spoon will stand up in the bat¬ 
ter. Boil three hours, and eat w ith butter and syrup. 

FRUIT DUMPLINGS. <■ 

Make a nice biscuit crust with one coffeecup of flour, two 
spoonfuls of baking powder, and a piece of butter the size of a 
walnut. Mix quickly together, with just enough milk to make a 
soft dough. Put into a round earthen dish, or a bright new two- 
quart basin (tin), either raspberries, peaches, or apples, as the 
season may be, and fill the dish two-thirds full of fruit. Put over 
them a cup of sugar; if peaches or apples, a cup of w'ater; if 
raspberries not quite so much, and a very little butter, ( over 
this with a thick crust of dough ; turn over this another tin tw'o- 
quart basin, just the size of your dish, and cover closely; set on 
the top a flat-iron or some weight, and put your dish on the stove 
to cook. As the fruit is stewed, if the dish is closely covered the 
crust w ill steam done. A flat cover will not allow the dough to 
rise, which w ill be very light and fill nearly one-half of the upper 
tin. Serve with sweetened cream, or w ith any rich sauce you may 
prefer, which is suitable with the fruit you use. 



HOME COOK BOOK. 


1 53 


BAKED APPLE DUMPLING. 

Mrs. J. M. Viot. 

Pare and core fine tart apples, make a plain pie crust, roll it, 
and cut in as many pieces as you want dumplings; lay an apple 
on each piece of crust, fill the core with sugar, and grate nutmeg 
or cinnamon over; bring the corners up over the top of the apple 
and close it; butter well a deep baking dish ; lay the apples in as 
close as possible; stir to a cream one cup of butter and two of 
white sugar; put this over the top of the dumpling; pour cold 
water round them (to keep from sticking) and bake nearly two 
hours (slowly). These will need no other sauce than that in 
which they a r e baked. Serve in the baking dish. 











1 54 


HOME COOK HOOK. 




















HOME COOK BOOK. 


J 55 


SAUCES FOR PUDDINGS. 


FAIRY BUTTER. 


From “ In the Kitchen.” 

Cream four ounces of butter thoroughly, and add five ounces 
of sugar gradually, beating hard and fast until it is so light that 
a million fairies may nestle in its cells.* Add the grated rind and 
juice of half a lemon, and beat three minutes more. To be 
served piled as it falls from the spoon—not smoothed, for all the 
world, for that would seal the hiding places. 

FOAM SAUCE. 

Mrs. M. D. Carrington. 

One cup of butter, two of sugar; beat to a cream. Add two 
tablespoons of brandy, and flavor to taste. Pour half a pint of 
boiling water on the butter and sugar just before sending to the 
table. 

CREAM SAUCE. 

One pint of cream, three ounces of sugar, and half a small 
nutmeg grated. Beat together until very light. 

STRAWBERRY PUDDING SAUCE. 


M rs. John R. Osborn . 

One cup of white sugar, and half a cup of butter, stirred to a 
cream ; add a coffeecup of strawberries. 





> 5 6 


HOME COOK HOOK 


LEMON SAUCE. 

S T. 

One cup of sugar, the grated rind and juice of half a lemon, 
half a cup of butter, and one cup of water. Put it over to sim¬ 
mer and mix in smoothly one teaspoontul ot corn starch or Hour. 
Do not let it boil. 

EGG SAUCE. 

Mrs. K. R. Stchhin*. 

One egg, beaten with three large tablespoons of sugar. Just 
before sending to table, pour over one cup of hot water, adding a 
piece of butter the size of an egg, a teaspoon of lemon or wine. 
'This sauce must be beaten very light before pouring over the hot 
water. 

MAPLE-SUGAR SAUCE. 

One half a pound of maple sugar, a small piece of butter, and 
a wineglass of hot water. Break the sugar very small, dissolve 
in the water, let it simmer a moment, skimming clear, then add 
the butter, and serve in a sauce boat. 


VINEGAR SAUCE. 

Mrs. Barlow. 

One cup of sugar, one-third of a cup of butter, rubbed to 
cream. Just before serving add one cup of boiling water, two 
teaspoons of vanilla, one tablespoon of vinegar. Much depends 
upon the rubbing of the butter and sugar together ; it must be 
very light, or it will not be nice. 


PUDDING 

Mrs. J. K. 


SAUCE. 

Secor. 


Two cups of sugar, one half a cup of currant juice, one table¬ 
spoon of butter. 

PUDDING SAUCE. 


Mrs. H. B. Sherman. 

To three large tablespoons of sugar add one of butter and one 
of flour. Beat to a cream ; add the white of one egg beaten to 




HOME COOK KOOK. 


157 


a froth. Pour into a dish half a cup, or more, if necessary, of 
boiling water, stirring very fast; add wine or brandy for flavoring. 

SAUCE FOR COTTAGE PUDDING. 

Mrs. C W. R. 

Rub to a cream two coffeecups of white sugar, and three- 
fourths of a cup of butter, then add with a teaspoon one cup of 
wine and one teaspoon of brandy. When well mixed, just before 
serving, float the dish in a kettle of boiling water until well 
heated. 

It is like a cream when done. Do not stir it. 











HOME COOK HOOK 




HOME COOK BOOK. 


U9 


CUSTARDS AND CREAMS. 


General Rules. 


A GOOD rule for custards is five eggs for a quart of milk, and a table¬ 
spoonful of sugar to each egg. Creams and custards that are to be 
frozen, must have at least one-third more sugar than those which are not 
to be frozen. Always boil milk and custard in a vessel set within another 
containing hot water. Of vanilla for flavor, allow one teaspoonful to a 
pint of milk. Put in flavors when cool. 


BOILED CUSTARD. 

Heat one quart of milk almost to boiling; beat the yolks of 
five eggs light, and stir in six tablespoonfuls of sugar; then add 
this slowly to the hot milk, stirring all the while. Beat the whites 
of the eggs stiff, and stir in. Season with vanilla and pour into 
glass cups. Set away on ice to cool. Whip the whites of two 
eggs with sugar to a stiff meringue, and before sending to the 
table, heap a tablespoonful on each custard, with jelly or some 

fine preserve on the top. 

CUP CUSTARDS. 

Beat six eggs, whites and yolks together, not too much, but suf¬ 
ficient to break well. Then add to the eggs six tablespoonfuls of 
sugar. Mix this with one quart of milk, and vanilla for flavor, 
one or two teaspoonfuls, as preferred. Pour into cups, and set 
them into a pan of boiling water, not so deep that it will bubble 
over the top. Watch carefully, and when the custard is well 
formed, take the cups out immediately and set them in cold 





i6o 


HOME COOK HOOK. 


water, so that they will not cook in the cups and whey. Cup cus¬ 
tards are very nice when baked in the oven. For many purposes 
nutmeg should be used for flavor, especially with baked custards. 

ALMOND CUSTARD. 

Mrs. J. 

Put in a saucepan over the lire, one pint of fresh milk, one cup 
of white sugar, and one-fourth of a pound of almonds blanched 
and pounded. Stir in the yolks ol lour eggs until it is thick as 
cream, and then pour into a deep dish. Beat the whites to a stiff 
froth, with four tablespoons of sugar and a little wine and brandy, 

and put it on the custard. 

• 

LEMON CUSTARD. 

Mrs. E. M , Household Treasure. 

One large lemon; two cups of sugar; two of water; one-half of 
butter; one tablespoon of flour; three eggs, beat separately; add 
the whites last. 


PIE-PLANT CUSTARD. 

Mrs. M. D. Carrington. 

Stew pie-plant in just sufficient water to cook it. To one cup 
of this, use one cup of sugar, and whip it well; add half a table¬ 
spoon of flour and two eggs. Bake with an undercrust like a 
meringue tart; add a small lump of butter the size of a hickory 
nut. 

FLOATING ISLAND—No. i. 

Put over one quart of milk to heat; when just ready to boil, 
stir in the yolks of five eggs, well beaten. Before, however, these 
are added, sweeten the milk to taste, and add a pinch of salt. 
Flavor with vanilla or almonds. When done and while hot, stir 
in a little of the whites, beaten to a stiff froth. Put in the glas$ 
dish and heap on the beaten whites in spoonfuls, in peaks or 
uneven surfaces. 



HOME COOK HOOK 


% 


1 6 1 


FLOATING ISLAND—No. 2. 

From “ In the Kitchen ” 

One tumbler of currant jelly,, one pint of powdered sugar, and 
the whites of five eggs. Beat the whites of the eggs very stiff, 
before putting in the jelly; then beat well. Add the sugar grad¬ 
ually, and beat it perfectly stiff. Chill it thoroughly on the ice. 
Serve in a glass dish, half filled with cold milk. Cover with the 
island standing in peaks. To be eaten with cream. 


FLOATING ISLAND OF FRESH RASPBERRIES—No. 


,v 


Crush a pint of very ripe red raspberries with a gill of sugar; 
beat the whites of four eggs to a stiff froth, and add gradually a 
gill of powdered sugar. Press the raspberries through a line 
strainer to avoid the seeds, and by degrees beat in the juice with 
the eggs and sugar, until so stiff that it stands in peaks. 


WHIPPED ( REAM. 


Mix with one pint of cream ten tablespoonfuls of tine white 
sugar and eight tablespoonfuls of wine. Churn with a whip 
churn, and as the froth rises take off into the dish in which it is 
to be served, until the dish is heaping full. Ornament the top 
with mat aroons or kisses. 


FINE WHIPS. 


Mr*. K. R. Stebbin* 

One pint of cream; sifted white sugar to taste: one-half a 
tumbler of wine; the grated rind and juice of one lemon ; beat 
all to a stiff froth. 

COLD CREAM. 

Mrs. A. Reed, Jacksonville I'lorida. 

The whites of six eggs beat to a stiff froth ; one pint of thick 
cream, sweetened to taste, and flavored with essence of lemon. 
When ready to put on the table, mix the ingredients and put into 
glasses. 




162 


HOME COOK HOOK. 


FROZEN CREAM. 

Beat three cups of sweet cream on ice until it is frosted. Grate 
finely the rind of an orange and four ounces of macaroons ; add 
the juice of two oranges, and one cup of pulverized sugar. 
Freeze like ice cream, and afterward put in moulds. 


ICE CREAM. 


Mrs. W. A. Reed. 

Two quarts of milk ; one pint of cream; one-fourth of a box 
of Cox’s gelatine ; five eggs ; two cups of sugar, or three, if you 
like; cook over night, and whip the cream, and add in the morn¬ 
ing flavor to taste. 

ICE CREAM. 

Florence Smith. 

One quart of cream; one quart of new milk, with whites of 
six eggs and one pound of granulated sugar. Whip the cream to 
a froth, then add the milk and beaten whites of the eggs. Flavor 
with vanilla, and freeze. 

PINE-APPLE CREAM. 

Pare a fine, juicy pine-apple, and cut it fine; lay it in a bowl 
covered with sugar; when the sugar has dissolved put the juice 
• into a quart cf rich cream; add two cups of powdered sugar, 
and freeze. 

STRAWBERRY CREAM. 

Mash a quart of strawberries and strain through a sieve; add 
half a pound of sugar, a quart of rich cream, and freeze. 

FRUIT CREAM. 


From “ In the Kitchen.’’ 

Make a rich cream blanc mange, and pour over any kind of 
preserved fruits in a glass dish. Set in a very cold place to chill. 




HOME COOK BOOK. 


I 6 




TUTTI FRUTTI. 

From “ In the Kitchen.” 

A rich vanilla cream with candied cherries, raisins, currants and 
citron. The fruit must be added when the cream is nearly frozen. 


PISTACHE CREAM. 


Pour boiling water over pistache nuts, let them stand a few 
moments, drain, and cover again with boiling water. Slip off the 
skins, which will come off easily ; pound them to a paste, and mix 
with prepared cream. 

ALMOND CREAM. 

From “In the Kitchen..” 


Cover one ounce of isinglass with cold water, and soak two 
hours. Blanch three ounces of sweet almonds, and a quarter of 
an ounce of bitter almonds, and pound them to a smooth paste, 
adding a few drops of milk now and then to prevent their oiling* 
Put one pint of milk over boiling water, with a small bit of lemon 
peel, and let it scald for ten minutes. Beat the yolks of two eggs 
and pour the hot milk on them; add the almonds, and rub and 
press the whole through a sieve. Then add five ounces of sugar, 
and one pint of cream ; take the isinglass from the water, melt it, 
and stir it in. Rinse molds with cold water, strain the cream into 
them, and place on ice. 


VANILLA CREAM. 


Mary R. Pomeroy. 

Beat the yolks of three eggs with a half pint of cream, sweeten 
to taste, and flavor with vanilla; stir over a slow fire until it 
thickens, and then cool. 


LEMON CREAM. 

Mrs. A. E. Scott. 

The juice of one large lemon, in one and a half cups of boiling 
water; stir in two tablespoonfuls of corn starch ; wet with water 
the beaten yolks of three eggs, and one cup of sugar ; boil like a 





164 


HOME COOK HOOK. 




custard, and when done stir in the three whites beaten stiff; pour 
in small tumblers and serve cold. 

VELVET CREAM. ,1 

One box of gelatine; one*half a pint of sweet wine; two lemons 
cut in large slices. Put this together over night. Next morning 
add one pint of warm water, and let it simmer until well dissolved* 
then add eight spoonfuls of sugar; let it stand until cool, then 
strain it upon three pints of new milk ; flavor to your taste and 
mould it. 

TAPIOCA CREAM. 

Mrs. Sarah Hi&scll 

Soak two tablespoonfuls of tapioca two hours or more. 1'hen 
boil it with a quart of milk, add the yolks of three eggs, one tea¬ 
spoon of sugar; let it boil up and set it off from the fire. Pour 
into a dish for the table. Heat the whites to a stiff froth and stir 
in with the tapioca, and bake a moment as a meringue. Flavor 
to taste. If lemon is used, put the rind in the custard and the 
juice with the whites. 

TAPIOCA CREAM. 

Juliana S. Kitch 

Three-fourths of a cup of tapioca soaked in milk or w'ater—as 
you like—until soft. Roil then one quart of milk in a pail set in 
water. Have four eggs well beaten, the yolks and whites sepa¬ 
rately; add the yolks to the milk with thrpe-fourths of a cup of 
sugar and the tapioca, then boil to the consistency of cream. 
Be careful it does not curdle. When cold put the whites, beaten 
to a stiff froth, with one-fourth of a cup of sugar, and cover the 
top. Garnish with currant jelly. Add one cup of cream and 
the flavoring before putting on the white of the egg. A very 
nice dessert. 

IM PERI A1 CREAM. 

Mrs. M. D. Carrington. 

Roil one quart of milk with a thin rind of lemon ; stir until 
nearly cold. Have ready in the dish in which it is to be served 














































































































































































































































































































































































































































HOME COOK BOOK. 


165 


the juice of three lemons strained with as much sugar as will 
sweeten the cream. Pour the cream into the dish slowly and 
mix thoroughly with the juice. To be eaten on sweet meats or 
anything good. 

LECHE CREME. 

Mrs. M. D. Carrington. 

Make a custard rather thick with corn starch; flavor. Line a 
shallow dish with macaroons, and pour the custard over them 
Just before serving grate cinnamon over the custard. 

ITALIAN CREAM. 

Mrs. W. A. Reed. 

Four eggs, one quart of milk, one half box of Cox’s gelatine, 
one cup of sugar; cover the gelatine with cold water and let it 
stand until dissolved. Make a custard of the milk, yolks and 
gelatine ; allow it to boil together until thick as boiled custard. 
Beat the whites to a stiff froth and add to the custard while still 
hot. Flavor with vanilla. Line your moulds with cake and fill 
with this mixture, and set away to cool. The Cake. —Three 
eggs, one cup of sugar, one cup of flour, one-half a teaspoon 
of soda, one of cream of tartar, flavor to the taste. Break 
the eggs in the cake dish and beat them well ; add sugar and beat 
again ; add cream of tartar, and then flour and beat again. This 
will be whiter if baked in two loaves. 


ITALIAN CREAM. 

Mrs. G. E. P. 

One-half ounce of gelatine, two teaspoons of pulverized gum 
arabic ; dissolve in half a pint of water. Have ready a quart of 
whipped cream, sweetened and flavored. Strain into this the 
gelatine, and chill in a mould. 

SPANISH CREAM. 

M is. L. I.. Comstock. 

One box of gelatine, dissolved in a little hot water in a sauce¬ 
pan over the fire ; boil three pints of milk ; then stir the yolks of 

12 



HOME COOK BOOK 


I 66 


six eggs with nine spoonfuls of sugar; stir, boil, and then take 
from the fire; then add the whites beaten to a stiff froth. Flavor 
with vanilla and two wine glasses of wine, and then mould. 


COFFEE CREAM. 

Soak half an ounce of Cox’s gelatine in four tablespoons of 
cold water for half an hour, then place it over boiling water and 
add half a cup of strong hot coffee, and half a cup of sugar. 
W hen the gelatine is well dissolved take it from the fire and stir 
in one cup and a half of cold cream and strain it into a mould. 
Use the precaution to wet this with cold water that it may be 
removed easilv when moulded. 

«r 


COFFEE BLANC MANGE. 


May Norton, 

One pint of strong coffee, one quart of milk, one half a box of 
gelatine, one teacup of sugar and three eggs. Dissolve the 
gelatine, then pour on the coffee boiling hot, when well dissolved ; 
stir it into the boiling milk, and let it boil up a minute. '1'hen 
stir in the eggs and sugar, well beaten together. Pour into 
moulds. To be eaten with cream and sugar. 


CHOCOLATE BLANC MANGE. 

One quart of milk ; one ounce of gelatine soaked in a cup of 
the milk one hour; four heaping tablespoons grated chocolate 
rubbed up with a little milk; three eggs, beaten separately \ 
three-quarters of a cup of sugar, and two teaspoons vanilla. 
Heat the milk to boiling, pour in the gelatine and milk, and stir 
until it is dissolved; add the sugar to the beaten yolks and stir 
till smooth. Beat the chocolate into this and pour in, little at a 
time, the scalding milk upon the mixture, stirring all the while 
until all is in. Return to the minor saucepan and heat gently, 
stirring faithfully until it almost boils. Remove from the fire, 
turn into a bowl and whip in lightly the beaten whites with the 
vanilla. Let it form in moulds wet with cold water. 






HOME COOK BOOK. 


167 


BLANC MANGE. 

Sarah Page. 

One paper of gelatine soaked in three pints of milk ; let it 
come to a boil; stir it constantly. Flavor it with a teaspoonful 
of lemon and sweeten with a cup and a half of white sugar. 
Pour it into moulds. 

A RICH CREAM BLANC MANGE. 

Cover one ounce of Cooper’s isinglass with a pint or more of 
cold water and let it stand two hours. Sw’eeten and flavor one 
quart of cream ; then take the isinglass from the w’ater, dry it in 
a cloth and melt it thoroughly in a tin over boiling water; stir it 
in the cream ; wet the moulds, pour it in, and chill on ice. 

CHARLOTTE RUSSE. 

Mrs. J. M. Gloyd. 

To eight eggs, well beaten, add one-half a pound of fine pow¬ 
dered sugar and one-half a pound of flour, carefully mixed. Put 
some of the mixture on a sheet of paper, spread it out with a 
knife, sprinkle some fine sugar over it, and bake in a slow oven. 
When done, cut out the size of your mould, and line the mould with 
it; then beat up two quarts of good cream, flavor with vanilla? 
add one-fourth of a pound of fine sugar, and one ounce of 
isinglass. 

Fill your mould and put it in ice ready for use. 

CHARLOTTE RUSSE. 

Mrs. H. B. Sherman. 

One quart of milk; six ounces of sugar; two ounces of isin¬ 
glass. Put all into a saucepan and on the stove. When dissolved, 
take it off and strain through a sieve; then put it on ice until it 
begins to set; then add one cup of wine, and flavor to taste. 
When it begins to set, take one quart of cream, beat it to a stiff 
froth, and stir all together. 

1'hen take Charlotte Russe moulds, line them with sponge cake. 



168 


HOME COOK BOOK. 


with a layer of jelly at the bottom, fill with the custard, and set it 
on ice for two hours. 

CHARLOTTE RUSSE. 

Mrs. H. B. Sherman. 

One quart of good cream, whipped; three tablespoonfuls of 
Cox’s gelatine dissolved in a little water; then add four table¬ 
spoonfuls of vanilla; mix well; stir into the cream as lightly as 
possible. Line your moulds and pour in soon, lest it may harden. 

BISCUIT GLACE. * 

From Home Messenger Receipt Book. Detroit. 

To half a pound of powdered sugar add the yolks of four eggs 
and vanilla flavor; beat well, and then take two quarts of well- 
whipped cream and mix with sugar and yolks. Color some of it 
red and spread on the bottom of paper capsules and fill up with 
fresh cream. Then put them in a tin box with a cover and pack 
well up on all sides with pounded ice and salt. Let stand for 
two hours; it is then ready for use. 

[The above recipe was procured from the French cook of St. 
Nicholas Hotel, New York, where biscuits glace reach a perfec¬ 
tion that cannot be excelled by any confectioner.] 





HOME COOK~BOOK. 







HOME COOK BOOK. 


1 70 


ICES. 


rL v (>K freezing ices and ice creams, it is not necessary to keep constantly 
.AS' stirring them until frozen. Tlie ice or cream should be thoroughly 
eooh*(l before putting in the freezer. Then stir it about until it is thor¬ 
oughly chilled, and pack and set away. After a little time uncover and 
stir briskly for a few moments, and then pack away and leave until ready 
to use. Use one part of coarse salt, to two parts of ice, broken tine; pack 
around the pail to the height of the freezer. For three pints of cream, one 
pint of water should be poured over the ice and salt in the packing tub. 
If there is no ice-cream freezer convenient, ices may be frozen in a deep, 
tin pail with a cover to it, which may be packed in a pail or larger wooden 
dish. Pack the ice and salt firmly about the pail, with the cream in it, and 
let it stand to chill for about thirty minutes. Then remove the cover and 
stir the freezing mixture within. Cover the dish and repack and spread 
over a woolen cloth or carpet. Let it remain an hour or so in a cool place. 


ICES 

May be made with the juice of any fruit sweetened and re¬ 
duced with water. Mash the fruit and strain the juice; sweeten 
and add boiling water; then cool and freeze. 

LEMON ICE. 

Miss Eliza Fitch. 

The juice of twelve lemons; three quarts of water; two and 
one-half pounds of sugar; the whites of four eggs. Peei eight 
lemons, and let the rind soak in the water long enough to flavor 
it. Just before freezing remove the rind, add the juice and sugar, 
strain, and then stir in the eggs, beaten to a stiff froth. Freeze 





HOME COOK BOOK. 


I/I 


as you would ice-cream. Any fruit may be served in the same 
way. 

. LEMON ICE. 

Miss S. W. R., Albion, N. V. 

One pound of white sugar; juice of three or four lemons ; one 
quart of water. Pare the rinds from the lemons as thinly as pos¬ 
sible, in order to cut through the little oil vessels. Heat a little 
of the water and pour it over the rinds, allowing it to stand on 
them long enough to extract the flavor ; whites of two eggs slightly 
beaten, and stirred in just as the mixture is put into the freezer. 
To make a nectar ice , add to the above a very little vanilla, and a 
little currant juice. The currant will give the ice when frozen, a 
delicate pink color. 

To make an ice hard, you want, after it has been stirred until 
frozen, and you have taken out the paddle, to take out all the 
packing and repack from the foundation ; then let it stand from 
one to three hours before serving. It ought to stand at least two 
hours, when it will become perfectly solid, and the form will remain 
perfect in shape for an hour, when taken out of the freezer. 

ORANGE ICE. 

The juice of six oranges; grate the peel of three, and soak in 
one pint of water to flavor; then add the juice of the oranges; 
one pint of sugar; stir well together and freeze. 

CURRANT ICE. / 

One pint of currant juice; one pound of sugar and one pint 
of water. Mix well together, put in the freezer, and when partly 
frozen, add the whites of three eggs well beaten. 

STRAWBERRY ICE. 

From “In the Kitchen/’ 

Crush two quarts of strawberries with two pounds of sugar; 
let them stand an hour or more; squeeze them in a straining cloth, 



HOME COOK HOOK 


I 7 2 




pressing out all the juice ; add to this an equal measure of water, 
and when half frozen the whisked whites of eggs, in the propor¬ 
tion of three to a quart. 



HOME COOK BOOK. 


*73 


WINE AND GELATINE JELLIES. 


WINE JELLY WITHOUT COOKING. 

Hattie Buck. 

One box of gelatine, dissolved in a quart of cold water, letting 
it stand two or three hours. Pour three pints of boiling water 
into another dish, and flavor with cinnamon, if you like. Pour 
this into the pitcher of gelatine, and grate in the rind of three or 
four lemons, and also squeeze in the juice; add one pint and a 
half of wine ; one pint of sligar; stir well together; then strain 
through a bag into the moulds, and set it in the cold to harden. 

SNOW JELLY. 

Mrs. Standart. 

One sheet and a half of isinglass; one pint of boiling water to 
dissolve it; when nearly cold, add three-fourths of a pound of 
sugar, the juice of one lemon ; beat until very light; whites of three 
eggs beaten stiff, and whip till very stiff and white. Turn into 
moulds. Eat with cream or a boiled custard made of the yolks 
of the eggs; very nice. . 

ORANGE JELLY. 

Mary R. Pomeroy. 

Pour one pint of cold water on one-half a box of gelatine, or 
three-fourths of Russia isinglass. Soak thoroughly; add two cups 
of sugar, the pulp of one lemon, one pint of boiling water poured 
over all this. Strain it over eight sliced oranges. Chill. 







1 74 


HOME COOK BOOK. 


LEMON JELLY. 

Mrs. W. A. Reed. 

One package of Cox’s gelatine, dissolved in one pint of cold 
water; juice of three, lemons, and the rinds of one and a half; two 
pounds of sugar; three pints of boiling water. Strain through a 
sieve or bag and put immediately in a mould previously dipped in 
cold water, and when taken out dip the mould in hot water for a 
moment. 

LEMON JELLY. 

Mrs. J. B. Battelle. 

One and three-quarter ounces of isinglass, one and one quarter 
pounds loaf sugar, and three lemons. Cut the isinglass in small 
pieces, put over it one quart cold water, let it stand one-half hour, 
then pour off the water. Put the isinglass into a pitcher with the • 
juice of two lemons and one cut in slices; put in the sugar and a 
dessert spoonful of rose-water. Over all pour three pints of boil¬ 
ing water, cover and let it stand an hour or so till the isinglass is 
all dissolved. Strain through your jelly bag into glasses and set 
in a cold place. 

This is delicious for present use; made with less sugar, it is 
nicer than currant jelly with turkey, or with the full amount of 
sugar it is a fine base for a Charlotte Russe, or to eat with rich 
cream by itself. The above quantity will fill a two-quart glass 
dish. 

LEMON JELLY. 

Mrs. C. Barker. 

One ounce of Cooper’s isinglass, a pound and a half of loaf 
sugar, three lemons, pulp and juice, grated. Pour a quart of boil¬ 
ing water on to the isinglass; add the rest; mix and strain it; then 
add a glass of wine, and pour it to cool in a form. If the lemons 
are not fresh, add a little tartaric acid. 

CIDER JELLY. - 

Mrs. J. B. Baldy. 

One-half box Cox’s gelatine dissolved in a pint of boiling water; 
one cup of sugar; when well dissolved add one pint new cider; 







HOME COOK HOOK. 


175 


the juice and rind of one lemon ; boil a few minutes; strain into 
moulds and cool. 

JELLIED FRUITS. 

For this use any fruit, either candied or preserved. Make a 
fine wine jelly, and just after it begins to form put a layer of jelly 
into the mould, then a layer of fruit, and then jelly, etc., until the 
mould is filled. Fresh grapes, peaches, nectarines, with glossy 
leaves at the top, may be arranged to make a very elegant and 
tasteful dish. It should be packed in ice and salt and allowed to 
remain for several hours. 

A BIRD’S NEST. 

Mrs. H. C.. Adrian. 

Have ready some egg shells from which the yolks are blown. 
Prepare a blanc mange and pour into them ; when cold peel off 
the shells. Place pieces of firm jelly in a glass dish ; cut pieces 
of lemon peel in thin strips to represent straws, and place them 
in the centre of the dish, and among the jelly. Lay the blanc 
mange eggs upon the lemon straws and garnish the edge of the 
dish with some pretty green leaves or moss. Serve with cream 
and sugar. 



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HOME COOK BOOK. 


177 


» 


BREAD AND YEAST. 


General Directions for Making Bread. 

HE first important requisites in the composition of good bread are 
good flour, good yeast, and strength to knead it. Flour is warranted, 
but it would be well, if the young housekeeper purchases her own gro¬ 
ceries, she should take care to insure this, so that if a poor barrel of flour 
is sent it may be returned immediately. 

It should be white and dry, crumbling again easily after being pressed 
in the hand. 

To know the state of the yeast is also important. If it is lifeless, or 
partially so, it will not raise the bread to a proper lightness. A very good 
method of ascertaining its qu ality will be to add a little flour to a small quan¬ 
tity of the yeast, and set it in a warm place. If. in the course of ten or fifteen 
minutes, it rises, it will do to use. 

First, set the sponge with either warm milk or water, keeping it in a 
warm place until quite light. Then mould this sponge, by adding flour, 
into one large loaf, kneading it well. Set this'to rise again, and then, when 
sufficiently light, mould into smaller loaves. Let it rise again, and then 
bake. Care should be taken not to get the dough too stiff. It should be 
as soft as it can lx* to knead well. 

To make the bread or biscuits a nice brown, wet the dough over the top 
with water just before putting in the oven. Flour should always besifted. 



YEAST. 

Mrs. Joseph K. Secor. 

Pour four quarts of boiling water on a large handful of hops; 
let them boil five minutes; add then three large boiled potatoes, 
mashed and strained a tablespoon of salt; pour the mixture 





.78 


HOME COOK HOOK. 


boiling hot over one quart of Hour, stirring it thoroughly; let it 
stand until lukewarm; add a teacup bf good home-made yeast ; 
set it in a warm place to rise ; when light cover tight and put in 
a cool place. 

TO MAKE DKY YEAST FOR THE SUMMER. 

Add to this soft yeast, when light, enough Indian meal to make 
a stiff dough ; make into a roll and cut off cakes about a half 
inch in thickness; dry them in moderately cool air on a frame 
covered with mosquito netting. The frame may be made over a 
barrel hoop; cover them with netting while drying to keep from 
flies. 

YEAST. 

May Norton. 

One gallon of water; six large potatoes, peeled and sliced ; one 
teacup of hops; put in a bag and boil one hour; when cool, add 
one teacup 6f sugar, three-quarters of a cup of salt, and one gill 
of baker’s yeast. 

POTATO YEAST. 

Mrs. D. A. Collins. 

Boil a dozen large potatoes and a small bag of hops in two 
quarts of water; mash the potatoes, and add the water in which 
they were boiled ; also a teacup of sugar, a half a cup of salt, 
and a tablespoonful of ginger. When nearly cold put in a cup 
of hot yeast. Let it ferment a few hours, when it will be ready 
for use. Cork tight and keep in a cool place. 

HOP YEAST. 

Mrs. L. T. Thayer. 

Pare six good potatoes; put two handfuls of hops into a bag; 
then add two quarts of water; see that the bag is kept under the 
water while boiling. When the potatoes are done, have a little 
flour in your yeast dish. Pour the hop-water on while boiling. 
Mash the potatoes fine. When cool enough put in a little hop 
yeast. Keep warm until light, and afterwards as cool as possible. 




HOME COOK HOOK. 


179 


YEAST. 

Mrs. O. Vallette. 

Fourteen potatoes the size of hen’s eggs ; peel and mash fine* 
and strain through a colander. One quart of the water potatoes 
were boiled in; if not enough, put in clear water. One handful of 
domestic hops boiled so there will be a quart of hop-water; if 
not, fill up with clear water. One teacup of sugar. When milk 
warm put in a pint of baker’s yeast, or any good domestic yeast 
Let it stand until it is light and foamy. Then put in one-half 
teacup of salt, and put in a jug and cork tight. L T se one tea¬ 
cupful to four loaves of bread. 

SALT RISING. 

To a pint of hot water put into a pitcher or tin pail, holding 
about two quarts, add a teaspoonful of salt; to this add two cups 
and a part of a cup of flour when the water is about milk-warm. 
Mix well, beating smoothly in. Set the pitcher or pail into a 
larger dish containing water a little more than milk-warm. Set 
this where the temperature of the water about the pitcher remains 
the same, keeping it thus for several hours. Stir the yeast several 
times, but keep it covered during the rising. When thoroughly 
light it will rise bubbling and foaming to the top of your pitcher 
• or pail. When risen make a soft sponge, adding as much more 
flour and water as you wish to make of bread ; knead well into 
one loaf. When light make into small loaves, and when these 
are light bake. Many prefer part milk to be used in the making 
of the veast and with the water for the sponge. Biscuits made 
from this sponge are very fine. There is no need for the odor 
which is sometimes so unpleasant in this kind of bread, and 
which may be avoided by watching it carefully, not permitting 
either yeast or bread to stand too long after rising. 

SELF-MADE YEAST. 

Boil one pint of hops in two gallons of water for about thirty 
minutes*; strain the hop-water then into a crock, and let it become 







i8o 


HOME COOK HOOK. 


milk-warm; add one tablespoon of salt and a teacup of best 
brown sugar. Mix a teacup of flour smoothly with some of the 
hop-water taken from the crock for this purpose, and then stir 
this with the rest of the liquid in the jar. Let this stand for two 
days, then peel and boil potatoes and mash them well; add about 
three pounds of this to the liquid in the jar; leave this to stand 
for twenty-four hours, or until the next day, when you may strain 
and put the yeast into stone jugs. For two or three days do not 
put corks in the bottles, shaking or stirring the yeast well, and 
keeping it in a warm place. Then cork and put in a cool place. 
In two weeks it will be readv for use. 1'his is said to be the best 
of all kinds of yeast. 

HRKAI). 

Mr*. 1). Kctcham. 

For four loaves of bread take six or eight medium sized pota¬ 
toes, boil, mash and strain them through a colander into an 
earthen dish, taking care in cold weather that the dish is warm; 
add one quart of warm water, a tablespoonful of salt, and flour 
sufficient to make a thick batter; add a teacupful of home-made 
yeast; stir it thoroughly, cover it and set it in a warm place to 
rise. This sponge should be made over night in the winter, and 
early in the morning in summer. 

When the sponge is light, it will be full of air bubbles; now 
mix with this gradually, sufficient flour to make a stiff dough, 
knead it thoroughly* cover it with a cloth (a flannel cloth over 
the cloth is desirable in winter), set it in a warm place to rise. 

When light enough it will be liK.e a fine sponge; make it into 
loaves, kneading well again, and set it as before to rise. When¬ 
ever, upon trying it with A fork, it is elastic under the touch, it is 
ready to bake. r l'ry the oven with a little flour, if it browns 
readily it is hot enough. Hake one hour, turning the pans occa¬ 
sionally, to insure a uniform color. When it is done, cover the 
bread with a cloth until it is cold, taking it out of the tins. If 
you desire to increase the quantity of bread, do so at the time of 
mixing the first sponge. F'lour should always be sifted. If milk 
is used instead of water, the bread will be whiter, but no sweeter. 





HOME COOK LOOK. 


181 


Flour that is made of grown wheat is better made without 
potatoes. 

BREAD MADE EASY. 


Mrs. George E Pomeroy. 

m 

Take three or four pared potatoes that are boiled for dinner, 
mash them through the colander, and turn the water in which the 
potatoes have boiled on to them. Let it stand. When the kettle 
is boiled for tea, take one cpiart of boiling water and turn into 
the middle of three quarts of sifted flour; beat up and add the 
potatoes and a tablespoon of salt. When just warm, put in two- 
thirds of a cup of yeast; cover and let it stand until ten o’clock, 
when knead twenty or thirty minutes, or until it will not stick to 
the bowl or pan; cover and set in a warm place in winter and a 
cool place in summer, until morning, when it will be ready to 
mould into loaves. Let it rise well again before putting it in the 
oven. Bake three-quarters of an hour in a moderate oven. 

• Bread made in this way will be baked and put away beiore eight 
o’clock in the morning. 

BREAD. 


Mrs, L. T. Thayer. 

At dinner of the day you wish to set vour sponge save a little 
water from boiledj)Otatoes, or, if forgotten, take a cup of warm 
water, put in a little flour, and two spoons of yeast. When you 
make your sponge at night, add this sponge, but do not put it in 
very early, if the bread is warm, or you may put the yeast directly 
in the sponge, if you do not wish to take the trouble of making 
the first sponge. In the morning add a cup of warm sweet milk, 
knead quickly and lightly until it does not stick to the board. It 
is better for kneading some time, and adding flour gradually until 
it is very smooth. 

When light the second time, make it into not very large loaves 
and let it rise again. Look well to your oven, for much depends 
upon the baking. 
i3 



lS2 


HOME COOK HOOK. 


QUICK BREAD. 

Mrs. F. D. J. 

While getting breakfast boil four good sized potatoes and mash 
them well. Steep in a tin cup a few hops—not more than a pinch 
of these—and when steeped strain the hop-water into the pota¬ 
toes ; add one teaspoonful of ginger, one teaspoon of salt, and 
one dessert spoon of white sugar. Dissolve one Fleischman yeast 
cake in a little lukewarm water. Have ready three quarts of 
sifted flour in your bread pan, and some water lukewarm in your 
teakettle. Make a sponge with the warm water and flour; put in 
the potatoes and yeast, and beat all well together. In an hour 
the sponge will be light, if it has been put in a warm place. 
Then mould into a large loaf and let it rise again, which will be 
in half an hour. Knead well this time and let it rise. Then 
make into loaves. They will be ready to bake in half an hour. 
If the oven will not bake all of your bread at once, and any of 
the loaves are getting too light knead over again. They will be 
all the better for it, and will be light enough by the time the • 
bread is done which you have first put in the oven. Bread made 
in this way, will be baked and put away if first started at eight 
o’clock, by eleven, or half-past, in the morning; and, if started at 
dinner time, can be ready for tea. We have eaten delicious 
bread made from this yeast in this manner. 

BOSTON BROWN BREAD. 

Mrs. H. B. Sherman. 

Three cups of Indian meal; two of rye flour; three-fourths of 
a cup of molasses; one and a half teaspoons of soda; one and a 
half pints of sour milk. Steam three hours. 

BROWN BREAD. 

Mrs. J. K. Secor. 

Stir into two teacups of boiling water, a small half teacup of 
Indian meal, letting it boil a few minutes; add two tablespoonfuls 
of good molasses, a little salt, a cup of milk, and a cup of water, 




HOME COOK BOOK. 


•83 


alternating with the flour, a cup of wheat flour, the rest unbolted ; 
stir as stiff as you can with a spoon, adding when lukewarm, a 
small teacup of yeast; put it in deep pans, and when light, bake 
as other bread. It is equally good to raise with a pint of wheat 
bread sponge, in which case the wheat flour may be left out. 

BROWN BREAD. 

/ 

Mrs. H. M. Bacon and Mrs. Standart. 

One quart of corn meal; one of Graham flour; one of milk; 
one cup of yeast; a half cup of molasses; salt. Let it rise over 
night. In the morning add a teaspoonful of soda; steam four 
hours. 

BROWN BREAD. 


Mrs. L. L. Comstock. 

One pint of Indian meal; one-half pint of wheat flour: one- 
half pint of sweet milk; one-half pint of sour milk; one-half a 
cup of molasses; one teaspoon of soda; a little salt. Boil four 
hours. 

GRAHAM BREAD. 

May Norton. 

To a quart of warm water, stir as much Graham flour as will 
make a smooth batter ; add two gills of yeast, and set it in a warm 
place to rise. In the morning add one teacup of sugar, one table¬ 
spoonful of salt, and half a teaspoonful of soda, dissolved in a 
little hot water. Knead it well; then set it in a warm place to 
rise ; then divide it in two loaves, and bake in buttered tins in a 
quick oven. 


GRAHAM BREAD. 

Mrs G. H. Newman, Brattleboro. 

'Two cups of sour milk, one teaspoon of soda, a little salt, and 
a little molasses. Stir thick with the flour. Bake one hour and a 
half in a slow oven. 




184 


HOME COOK HOOK. 


STEAMED CORN BREAD. 

Mrs F. D. J. 

One pint of white Southern corn meal (other meal may be used 
but is not so delicate); one teacup of sifted Hour; one egg; two 
tablespoons of butter; three or four teaspoonfuls of baking pow¬ 
der, mixed well through the corn meal and flour before putting in 
the egg. Add one tablespoonful of molasses or brown sugar. 
Wet all together with sweet milk or warm water, in a batter as for 
Johnny cake. Put in a basin and into a steamer, and steam for 
half an hour or a little longer. Keep in the steamer until served, 
and eat quite hot for breakfast. Nice with maple syrup. 


STEAMED CORN BREAD. 


Mrs. S. E. Cummings. 

Two cups of corn meal, one of flour, two of sour milk, one-half 
of molasses, one tablespoonful of soda, one of salt. Steam two 
hours and bake one hour. 


CORN BREAD. 

Mrs. C. Croningcr. 

To two teacups of flour, add one of Indian meal; one and a 
half teacups of water, and two eggs; butter the size of a walnut, 
and one tablespoonful of baking powder. Mix thoroughly and 
bake quick. 

INDIAN LOAF. 

M rs. <». H, Newman, Brattleboro. 

j 

One pint of Indian meal, one pint flour, one-half cup of short¬ 
ening, one pint sour milk, one-half teacup of molasses, one table¬ 
spoon of soda and a little salt. Steam an hour. Take out and 
bake one-half to three-quarters of an hour. Eat hot. 


MILK TOAST. 

Toast to a nice brown several slices of bread. Prepare a thick¬ 
ened milk with one quart of milk, butter half the size of an egg» 



HOME COOK BOOK. 


'85 


and a little salt. When it boils up, thicken with two tablespoons 
of flour, well moistened with milk, and let it boil up once. Then 
stir in a beaten egg, and pour over the toast on the platter. 

FRENCH TOAST, OR FAIRY BREAD. 

Mrs. J. B. Battelle. 

Beat four eggs very light, and stir with them one pint of milk. 
Slice some baker’s bread, dip the pieces into the milk and eggs, 
lay them in hot lard and fry a delicate brown on both sides. 
Sprinkle sugar and ground cinnamon on each piece, and serve 
hot. I think no one could fail to call it delicious. Of course the 
quantity of milk and eggs could be raised to suit the size of the 
family. 

BISCUIT. 

Miss May Norton, Mrs. S. M. P. and others. 

'Take of risen bread dough the size of a small loaf; work into 
it one egg, and a large tablespoonful of lard ; when it is thoroughly 
mixed, mould into biscuits; rub a tin with lard or butter; lay 
them in so as not to touch each other, until the pan is full; let 
them rise for ten minutes, and bake them in a quick oven for 
twenty minutes. 

BISCUIT. 

Stientricmer. 

Two pounds of flour, two eggs, one-quarter of a pound of but¬ 
ter, one cup of yeast. Rub the butter in with the hand. Beat 
the eggs quite light; add milk enough to make a soft dough, and 
let it rise. 


BISCUIT. 

Mrs J. K. Secor. 


Take a pint of warm milk ; one-hall a cup of yeast; add flour 
enough to make a stiff batter; set it in a warm place to rise ; 
when light, mix it nearly as stilt as you want it; then add for 
shortening a cup of butter, or part lard; let it rise again ; make 
into biscuits ; when light, bake in a quick oven. 




HOME COOK HOOK. 


I 86 


PARKER HOUSE ROLES. 

Mrs. Fred Eaton and Miss Maria Pomeroy. 

Take two quarts of flour; rub into it one tablespoonful of lard; 
add one tablespoon of sugar, and salt to the taste; make a hole 
in the flour and pour in one-half a cup of yeast, and one pint of 
milk which has been scalded and cooled ; let this stand without 
stirring until noon; then mix and knead well; let it stand for a 
while, then roll out about half an inch thick; cut with a large 
biscuit cutter, butter and fold like a turnover, let rise again, and 
then bake in a quick oven. 

CINNAMON ROLLS. 

Make a nice light biscuit dough, either as for raised biscuit or 
as baking powder or cream biscuit. Roll the crust quite thin, 
spread with a little melted butter, scatter over powdered sugar, 
dredge over powdered cinnamon, cut into cakes or biscuits, roll 
over, and if made of yeast, let them raise a while, and then bake. 

GRAHAM ROLLS. 

Mrs. Fred. Eaton. 

One pint of scalded milk, cooled; one egg; one tablespoon of 
sugar; half a cup of yeast, and Graham flour to make a stiff 
batter; salt. 

FLANNEL ROLLS. 

Mrs. Harry Colgate and Mrs. Standart. 

One quart of sweet milk; four eggs; beat well together; add 
flour to make a thin batter; salt to taste ; put in tin cups four 
inches deep, and bake in a hot oven three-quarters of an hour. 

% 

RUSK. 

Mrs. Dr. Langworthy. 

Stir together one-half a pint of sugar and two tablespoons of 
butter, beaten until quite light; then stir in three eggs, one tea¬ 
cup of good yeast, half a pint of warm milk, and flour to make a 






HOME COOK BOOK. 


I8 7 


soft dough; stir the whole well together, and let it stand to rise. 
When light, turn it onto your moulding board, mould, roll and cut 
into forms ; rise and bake, spice to taste. My favorite way of 
treating this, instead of baking in form of biscuits, is to add half 
a pound of dried currants, mould it into a loaf, and steam. It is 
very palatable eaten with your morning coffee. 

TEA RUSK. 

Mrs. W. W. Williams. 

One cup of sugar, two of sweet milk, six of flour, two eggs, a 
piece of butter the size of two eggs, four tablespoons of cream of 
tartar, two of soda. Bake immediately in a hot oven 

BUFF CAKES. 

M rs. J. S. Dickinson. 

One (Aip of sour milk, one-half a teaspoon of soda in the milk, 
a little salt, a piece of butter the size of a walnut, one egg, flour to 
roll thin. Cut with a small cutter, and fry in hot lard like 
doughnuts. 

BREAKFAST CAKES—No. r. 

Mrs L. T. Thayer. f 

One quart of flour, three teaspoons of baking powder; stir the 
baking powder thoroughly through the flour. Wet the flour with 
sweet milk, but be careful not to use too much, as the shortening 
makes it softer. Have ready some melted butter or lard; nice 
sweet lard is best, and of this use three tablespoons. Now take 
a small lump of the dough and roll out the size of a tea plate, 
not too thick ; cut in strips, and twist them. Fry them in hot 
lard. Much depends upon the lard being just right; if too hot 
they will be tough, if too cool they will be greasy. 

• BREAKFAST CAKES—No. 2 . 

Mrs. L. T'. Thayer. 

Buttermilk or sour milk, with a very little shortening and soda 
makes very nice cakes. Be very careful not to get too much soda 
in, as they soak more fat when frying. Cut and try as above. 



188 


HOME COOK BOOK. 


CAKE FOR BREAKFAST OR TEA. 

Mrs. F. D J. 

To one-half a cup of butter add one cup of white sugar; stir 
to a cream, and then add one or two eggs, as you have them, stir 
well together, and then put in one pint of sweet milk, three tea¬ 
spoons of baking powder, and flour to make a stiff batter. Turn 
the batter in biscuit tins, and bake in a quick oven. To be eaten 
hot with butter. 

OATMEAL BREAKFAST CAKES. 

Mrs. C. Barker. 

To a pint bowl of cold oatmeal mush stir in about half a cup 
of hot water, (use only enough to moisten it and heat smooth) ; 
add two or three eggs, beaten very light; add cold milk to make 
a thin batter and two tablespoonfuls of flour; if they break in 
baking add a little more flour. Bake on a griddle. 

TEA CAKES. 

Mrs. W. W Williams. 

Three cups of flour, three eggs, a piece of butter the size of an 
egg, one cup of milk, one-half a cup of sugar, two teaspoons of 
cream of tartar, and one of soda. To be eaten warm. 

RICE TEA CAKES. 

Miss Sarah Page. 

One pint of boiled rice, one pint of milk, two large cups of 
flour, and three eggs. Bake in cups. 

POP OVERS. 

Mrs. W. C. 

One cup of milk with one-half a teaspoonful of soda, butter 
the size of a hen’s egg, two cups of sifted flour, and one egg. 
Bake in a hot oven, in gem pans, and serve hot. 




HOME COOK BOOK. I 89 


POP OVERS. 

Mrs. B B. Barney and Mrs. C W. R. 

One cup of sweet milk, one cup of flour, an egg, and salt to 
taste. Bake in cups in a quick oven, (teacups preferred, ) and 
fill them half full when you put them in for baking. 

MUFFINS. 

Mrs. E. C. Shaw. 

Warm one pint of milk, and stir into it one quart of flour; two 
eggs, the yolks well beaten with the batter, and the whites alone ; 
mix with these two tablespoonfuls of good yeast, and a little salt. 
Let this rise, and when ready to bake, stir in a tablespoonful of 
melted butter. 

MUFFINS. 

Mrs. O. W. Vallette. 

One quart of flour, two eggs, one-half a cup of sugar, one pint 
of sweet milk, a little salt, three teaspoons of baking powder, 
bake in gem irons. 

WHITE MUFFINS. 

Mrs. C. 

Two eggs, two tablespoons of butter, two cups of sugar, two 
teaspoons of baking powder, one cup of sweet milk, and two cups 
of flour. 

GRAHAM MUFFINS. 

Mrs. L. Campbell. 

One pint of sour milk, one teaspoonful of soda, one of sugar; 
Graham flour to make a batter, a little thicker than for griddle 
cakes. Bake in gem pans, heating them before greasing them. 
They will bake in fifteen minutes in a quick oven. If sweet 
milk is used, put in one teaspoonful of cream of tartar and one- 
half of soda, or two teaspoons of baking powder. 

GRAHAM MUFFINS. 

Mrs. William St. John. 

Two cups of Graham flour, one cup of white flour, two eggs, 
two heaping tablespoons of shortening, one spoontul of sugar, 




HOME COOK BOOK. 


I9O 


and three of baking powder. Mix with milk or water, not very 
stiff. 


RYE DROPS. 


Mrs. A. E. Scott. 

Two teacups ol sour milk, one teaspoon of soda, one table¬ 
spoon of butter, two of molasses, rye tlour to make it stiff enough 
to drop from a spoon on a pan, and retain its form. Rake in a 
quick oven. 

RYE FRANKLINS. 

Mrs. Standart. 

One pint of rye flour; one-half a cup of syrup, stirred with the 
rye flour, two eggs, one cup of milk, one teaspoon of soda in the 
milk. Make about as stiff as a pound cake. Drop a small 
spoonful at a time into boiling lard. Eaten with powdered sugar 
and port wine. 

SALLIE LUNN BREAKFAST BREAD. 

Two tablespoons of sugar, one cup of butter, two eggs, a pinch 
of salt, two teaspoons cream tartar sifted into a quart of flour, one 
teaspoon of soda dissolved in one pint of sweet milk : or you may 
use two teaspoons of baking powder. Beat butter, sugar, eggs 
and salt together; add milk and flour. Put in shallow pans and 
bake twenty minutes in a quick oven. 

SALLIE LUNN. 

Mrs. C. W. R. 

From the morning’s baking, take three cups of dough ; set it 
away to cool until two o’clock ; then take three tablespoonfuls of 
butter, three of white sugar; rub together as for cake ; add three 
eggs, well beaten ; beat this all with the dough ; let it rise slowly 
till four o’clock, then with the hand beat up once more, and 
divide into loaves; let it rise again in the tins and bake twenty 
minutes. 

SALLIE LUNN. 

Miss E. Fitch. 

'Two and one-half cups of flour, one cup of sweet milk, two 
tablespoons of sugar, one tablespoon of butter, two teaspoonfuls 





HOME COOK BOOK. 


IQI 


of baking powder; heat the milk enough to melt the butter; add 
a pinch of salt; when cool add the sugar and eggs, well beaten. 
Mix the baking powder with the flour; stir the milk into and bake 

in shallow tins or muffin rings. Serve hot for tea. 

f 

BAKING POWDER BISCUIT. 

Mrs. Newton Marsh. 

Sift one quart of flour; mix into it thoroughly one tablespoonful 
of baking powder and a little salt; then mix into these three 
tablespoonfuls of lard ; put in cold water enough to mix them up 
soft; roll and cut out quite thick and bake in a very quick oven. 

SODA BISCUIT. 

Two quarts of flour, five teaspoons of baking powder; a piece 
of fresh lard the size of an egg; a little salt; water, or sweet 
milk enough to make a soft dough. Roll out, cut into biscuits 
and bake immediately in a quick oven. 


ST RAW BE RRY SH() RTCAKE. 


Miss Sarah Page. 

Make a tea biscuit of one quart of flour and three teaspoons of 
baking powder ; butter half the size of an egg, and milk to roll 
out soft. Bake on a flat tin, and when done, cut the cake through 
the centre with a cord. Have your butter, strawberries and sugar 
all ready, butter both halves plentifully, put your strawberries on 
the one half very thickly ; cover with a plenty of powdered sugar; 
cover this as quickly as possible with the other half of the biscuit, 
and serve at the table with rich sweetened cream. 


STRAWBERRY SHORTCAKE. 

Aunt Hannah. 

One quart of flour; two teaspoons of cream of tartar, and one 
of soda; butter the size of an egg; add milk enough to stir with 
a spoon as stiff as cake ; bake in pie pans, and put strawberries 
and sugar between the layers. 






192 


HOME COOK BOOK. 


STRAWBERRY SHORTCAKE 

Is nice rolled out in two layers; put one in the pan and butter 
the top of it; lay the other on it, and then bake. They will part 
easily. 

NEW ENGLAND FIRE CAKES. 

• Mrs. F. D. J. 

Make a pie crust not quite so rich as for puff paste. Cut off 
small pieces and roll out thin about the size of a breakfast plate, 
as nearly round as possible. Have a griddle over the fire, and 
bake a nice brown, turning it when done on one side, and brown¬ 
ing nicely on the other. When done, put on a plate and butter it 
well. Have ready another cake, and bake, piling one upon the 
other, and buttering each piece, until all you have made are 
cooked. Serve them quite hot, cutting down through all the 
layers. 'This is very nice if, as you butter each piece, preserved 
strawberries or raspberries are spread upon each layer. It is an 
old-fashioned New England cake, and in olden times was cooked 
in iron spiders, propped up before the kitchen fire; hence its 
name. It is a very nice short cake, to be eaten hot, for supper or 
breakfast. 

WAFFLES. 

Mrs. E. C. Shaw. 

One quart of sour milk, five eggs, two tablespoons of melted 
butter, one teaspoon of salt, and one of saleratus; flour. 

SOFT WAFFLES. 

Mrs. C. 

Three pints of milk, two pounds of flour, one pound of butter, 

. eight eggs, one cup of yeast. When light, bake in waffle irons 
well buttered. 

WAFFLES. 

Mrs. J. N. 

One and a half pints of sweet milk, one cup of butter melted 
in the milk ; then stir in the flour; add the well-beaten yolks of 
four eggs; two tablespoons of yeast beat very hard; beat the 





HOME COOK BOOK. 


r 93 


whites light, and stir in and set away to rise. The batter should 
be like griddle cakes. 

QUICK WAFFLES. 

Two pints of sweet milk, one cup of melted butter, sifted flour 
to make a soft batter; then add the well-beaten yolks of six eggs, 
then the beaten whites, and lastly, just before baking, four tea¬ 
spoonfuls of Snow Flake baking powder. After putting in the 
eggs, before adding the baking powder, beat very fast and hard 
for a few minutes. These are very good with four or five eggs, as 
you have them, but are better with more. 

WAFFLES WITHOUT WAFFLE IRONS. 

Mrs. F. D. J. 

Make a nice waffle from anv of the above recipes. Have ready 
an iron saucepan with smooth, even bottom. Heat and grease 
this well and put in batter to cover thinly. Keep it in a hot place 
on the stove ; not too hot, however, and cover the spider with a 
tin cover. When done so that it will turn, do this very quickly. 
It will require care to turn so large a cake without breaking, (it 
can be done, however.) When baked on both sides, remove to a 
plate; butter this generously and set it in the mouth of the stove 
oven to keep hot. Bake another cake in the same way and put 
on this until you have sufficient ready. Serve them hot and cut 
down through the layers in the shape of pieces of pie and serve in 
layers. This is nice with powdered sugar sifted over as you butter 
each cake. Any kind of soft flour cakes are nice baked in this 
way. Maple sugar and cream over this is delicious. 

FRITTERS. 

Mrs. C. W. R. 

One pint of boiling water, poured into one pint of sifted flour; 
one tablespoonful of butter, melted; a little salt; four eggs, 
broken into this batter one by one and beaten very hard between 
each egg. Have ready a spider of hot lard; drop in half a tea¬ 
spoonful of the batter at a time. Eat hot with maple syrup. 



194 


HOMK COOK HOOK 


FRITTERS. 

One quart of sweet milk; two tablespoons of melted butter; 
sifted flour to make a soft batter; five eggs, the whites and yolks 
beaten separately, and then beaten well as they are put in the 
batter; lastly, add two teaspoons of Snow Flake baking powder, 
and drop by the spoonful into boiling lard. 

CORN FRITTERS. 

Hattie Buck. 

One-half a teacup of butter; the same of flour; one egg; a 
little pepper and salt; one pint of grated sweet corn ; beat it up 
and fry it on a well-buttered griddle. They are nearly as good as 
oysters. 

PUMPKIN FRITTERS. 

Mrs. A. Reed. Jacksonville, Fla. 

Roil the pumpkin soft and mash nicely ; then add two or three 
eggs, with a little butter and flour, enough to fry without break¬ 
ing. Eaten with powdered sugar and cinnamon, mixed. 

V 

APPLE FRITTERS. 

Mrs. J. M. Viot. 

One pint of milk; little salt; a pint of sifted flour; two 
eggs; beat thoroughly and stir in four or five large sour apples 
sliced very thin. Fry in hot lard and sift powdered sugar over 
them, before serving. 

GRAHAM GEMS. 

Mrs. J. M. Viot. 

One pint of milk, half a pint off Graham flour, half a pint of 
wheat flour, two eggs, one teaspoonful of salt; beat well. Heat 
the gem pans hot, butter, and put in the oven immediately. 

GRAHAM GEMS. 

Mrs Hicks, Hast Toledo. 

One cup of sour cream, one egg, one teaspoonful of salt, one 
teaspoonful of soda, one cup of sugar, add Graham flour to make 
the batter as stiff as muffins. Bake in rings. 








HOME COOK BOOK. 


l 9S 


JOHNNY CAKE. 

M iss Hattie Burton. 

One pint of meal, one of sour milk, two tablespoons of sugar, 
two of melted lard or butter, two eggs, two tablespoons of flour, 
one teaspoon of soda, and a little salt. 

CORN DODGERS. 

Miss Sarah Page. 

Make a hasty pudding by putting over the fire about three 
pints of hot water; add a little salt, then corn meal, until as 
smooth and thick as batter for cake. Let it cook ten or fifteen 
minutes, until well done, stirring all the while. When cool, to a 
good-sized bowl full of pudding, add a half a cup of flour and 
one egg, mixing well together with the hand; then mould into 
round balls the size of an egg, and drop them into hot lard the 
size of a doughnut. Wet your hands, while moulding them, in 
cold water to prevent their sticking. Let them cook nearly half 
an hour. 

GREEN CORN CAKES. 

Mrs. B. B. Barney. 

Two cups of corn after grated, one-half a cup of sweet milk, 
one cup of flour, one tablespoon of melted butter, two eggs 
beaten separately and put in just before baking, a little salt, and 
half a teaspoon of soda, one cup of flour, if this does not make 
stiff add until quite stiff. Bake in hot butter size to taste. 
Flatten with a spoon after dropped upon the griddle as they will 
be too thick to run. These require longer baking than other 
pancakes. 

BUCKWHEAT GRIDDLE CAKES. 

One quart of buckwheat flour, one-half a teacup of sifted corn 
meal, and water sufficient to make a soft batter, one tablespoon 
of molasses ; mix this with warm water over night, mixing well, 
and add one cake of Fleischman’s compressed yeast, dissolved in 
water; set in a warm place, and let it rise until morning. Some 
use oatmeal with buckwheat for cakes. 



196 


HOME COOK HOOK. 


QUICK BUCKWHEAT CAKES. 

One quart of buckwheat flour, one-half a cup of corn meal, 
sweet milk or water sufficient to make a soft batter, a little salt, 
a tablespoonful of molasses, and lastly, before baking, put in four 
good teaspoons of baking powder. 

% 

GRAHAM FLOUR GRIDDLE CAKES-WITHOUT EGGS. 

Mrs. F. D. J. 

Make a nice batter of Graham flour and sour milk; stir in a 
little salt, a tablespoon of molasses, and soda to sweeten the sour 
milk. These are verv delicate, delicious cakes. 

RICE GRIDDLE CAKES. 

Mrs. C. Barker. 

Pick and wash a cup of rice; boil it very soft, drain it, and stir 
in a tablespoonful of butter. When cool sift over it one pint and 
a half of wheat flour, add salt, five eggs well beaten, and a quart 
of milk. Beat the whole very hard and bake on a griddle. 

BREAD GRIDDLE CAKES. 


Miss D. E. Niles. 

Soak bread crumbs without crusts in sour milk to cover them. 
In the morning beat light with the hand; add two double hands- 
ful of flour, one tablespoon of corn meal, one of molasses, one 
teaspoon of salt, one of saleratus, and sweet milk to make it of 
the right consistency. 

INDIAN MEAL GRIDDLE CAKES—WITHOUT EGGS. 


Miss A. C. 

Scald the meal over night, the next morning thin it with milk, 
and put in salt to taste, and bake as thin as you can. Do not be 
discouraged if the first griddle full should be a failure, the next 
will be all right and very delicate and nice. 




i 9 7 


HOME COOK. BOOK. 

f 


CORN MEAL GRIDDLE CAKES. 

To one pint of sifted corn meal, add one-half a teacup of flour, 
and water sufficient to make a soft batter, two eggs, a little salt, 
one tablespoon of molasses, and three good heaping teaspoonfuls 
of baking powder, lastly one tablespoon of melted butter. 

FLANNEL CAKES. 

Mrs. David Smith. 

One quart of milk, three tablespoons of yeast, one tablespoon 
of butter, and two eggs, one tablespoon of salt, and flour to make 
a good batter. Set the ingredients as a sponge over night and in 
the morning add the melted butter and eggs. 

A SUGGESTION. 

Never allow any griddle cakes to be sent to the table piled on 
each other, but laid about on the edges of a large plate which 
should be well warmed. W hen piled together it steams the cakes, 
when they lose their crisp freshness. 

VERY DELICATE CORN MEAL CAKES. 

For this purpose use the “ white corn meal ” as prepared by the 
Boston City Flour Mills. To one quart of this meal add one- 
half a teacup of sifted flour, two or three eggs, a little white 
sugar, salt, milk, and baking powder. Mix the meal and flour 
with milk until the right consistency for cakes, then put in the 
beaten yolks of the eggs, a tablespoon of white sugar, a little salt, 
two tablespoons of melted butter, then the baking powder, and 
lastly the beaten whites. These are best baked on a griddle with 
deep sides, or in a smooth saucepan, as they are finest when fried 
in a dish well greased, forming thus a richer crust. 

A RECOMMENDATION. 

For all purposes where the different* preparations of corn meal, 
oatmeal, groats, etc., are used we would recommend the delicate 
preparations of these grains manufactured by the Boston City 
14 



198 


HOME COOK BOOK. 


Flour Mills, and which will be found in this city at the establish¬ 
ment of E. Bateman, Summit Street. The preparations of white 
corn meal, hominy, farina, etc., are of a very superior quality, and 
for the making of croquettes, cakes, and puddings are unequaled. 






HOME COOK BOOK. 


1 99 


TABLE OF WEIGHTS & MEASURES. 



NE quart of sifted flour — one pound. 


csf One quart of corn meal — one pound two ounces. 

One pint of butter closely packed —one pound. 

One quart of powdered sugar— one pound seven ounces. 

One quart of granulated sugar—one pound nine ounces. 

A piece of butter the size of an egg, weighs about two ounces. 
The white of a common-sized egg, weighs one ounce. 

Ten eggs are equal to one pound. 

A common-sized tumbler holds half a pint. 

A common-sized wineglass holds half a gill. 


Liquids. 


Four tablespoonfuls —one-lialf a gill. 
Eight tablespoonfuls— one gill. 

Two gills — half a pint. 

Four gills — one pint. 

Two pints —one quart. 

Four quarts —one gallon. 

Four teacups of liquid — one- quart. 





200 HOME COOK BOOK. 








HOME COOK BOOK. 


201 


CAKES. 


Icing 1 . 

^tj&r^HERE boiled icing is not used, the following rules should be 
To observed : Put the whites of your eggs in a shallow earthen dish. 
Allow for each egg at least a quarter of a pound of the finest white sugar. 
Take part of the sugar at first and sprinkle over the eggs ; beat them for 
about half an.hour, stirring in gradually the rest of the sugar ; then flavor. 
If you use the juice of a lemon, allow more sugar. Tartaric acid and 
lemon juice whitens icing. Strawberry juice and cranberry syrup colors 
it a pretty pink. Yellow icing may be made by putting the juice and 
grated rind of a lemon in a thin muslin bag and squeezing it hard into the 
egg and sugar. 

If cake is well dredged with flour after baking and carefully wiped 
before the icing is put on. it will not run, and can be spread on more 
smoothly. Put your frosting on to the cake in large spoonfuls, com¬ 
mencing over the centre. In spreading it on the cake, use a large knife, 
dipping it in cold water. Set the cake, when frosted, in a cool dry place, 
.or in a moderate oven, to harden. 

Eggs should be cooled in the refrigerator, or in the winter air for icing 
or meringues. The whites of three eggs will make sufficient icing for two 
loaves of cake. Icing will keep for weeks closely covered in a cool place. 
If too stiff from partial drying thin with a little water. The white of a 
common sized egg weighs one ounce. This is a convenient thing to know' 
as it will prevent the necessity of weighing when the rule for eggs in cake 
is given by w’eight. 

In the making of cake much of the success depends upon the method 
adopted in putting the ingredients together, and the care used in the 
baking. As a general rule the butter and sugar should be first stirred to a 
cream, tin; yolks of the eggs then added, and afterwards the other ingre¬ 
dients, reserving the whites of the eggs to put in just before, or with the 
flour. Flour should always be sifted. The oven should be well and 
evenly heated, and, before the cake is removed from the oven, should be 
tried by piercing it with a broom splinter. To insure success use always 
the best of sugar, butter, flour and eggs. With poor materials the most 
perfect recipes will fail. 




202 


HOME COOK BOOK. 


Fruit should always be well dredged with flour before using in pudding 
or cake ; without they will settle to the bottom, and are apt to make cake 
heavy. It should be added just before baking. 


PLAIN ICING. 

To the whites of four eggs use one pound of sugar, and lemon, 
vanilla, or any other flavor you prefer. 

BOILED FROSTING. 

Miss Julia Fitch. 

One large cup of sugar, two tablespoons of water, the whites of 
two eggs. Boil the water and sugar until clear. Beat the whites 
to a stiff froth and add to the sugar as soon as taken off the stove. 
Keep beating the whole until cool; then flavor to taste. Put on 
with a knife before it gets hard. 

BOILED FROSTING, 
j. w. s. 

One cup of sugar, two tablespoons of water, boil to a clear 
syrup. Take from the stove. Have ready two whites of eggs, 
beaten very stiff. l urn them into the syrup, and beat with a 
spoon till cool. Flavor with vanilla, and a little cream of tartar 
or lemon to whiten. I use an earthen baking dish for the boiling 
and beating. This is a small measure. 

BOILED FROSTING. 

Mrs. Hunker and Mrs. A. L. Backus. 

1 o one quart of sugar add ten tablespoonfuls of boiling water. 
Boil the water and sugar together, then add the whites of four 
eggs well beaten. 

BOILED FROSTING. 

Mrs. Geo E. Pomeroy. 

Pour one-half a pint of boiling water over four cups of sugar. 
Boil till it will cream readily over a cold plate. Pour this hot 





HOME COOK BOOK. 


203 


over the beaten whites of four eggs, and beat until cold. Flavor 
with tartaric acid, or the juice of a lemon, and to the taste with 
vanilla. 

ALMOND ICING. 

Blanch one pound of almonds; rub them to a smooth paste, 
adding gradually a little rose-water to moisten them ; then mix 
them with plain icing as above. 


BLACK CAKE. 

Mrs. J. W. Walterhouse. 

One pound of sugar, one pound of butter, one pound of flour, 
twelve eggs, four pounds of raisins, four pounds of currants, two 
pounds of citron, half chopped, and half sliced, one lemon, one 
large wine glass of brandy, one of wine, cloves, cinnamon and 
mace. 

FRUIT CAKE. 

Mrs. W. A. Reed. 

One pound of brown sugar; one pound of butter; one pound 
of flour; twelve eggs; two pounds of currants; two of raisins; 
one of citron, (or five pounds of raisins and one pound of citron); 
four nutmegs; one large tablespoon of cinnamon, one of mace 
and one of cloves. Sift the spices and mix in a cup, take two 
glasses of white wine, one of brandy, one of rose water. Stir 
sugar and yolks of eggs together, and beat the butter to a cream ; 
then stir the whites of the eggs to a froth, add together the sugar, 
yolks and butter, the spices and liquor, then the Hour by degrees, 
lastly the whites of the eggs and the fruit. Put immediately in a 
moderately hot oven, if in one loaf, for three or four hours. Part 
of the raisins should be chopped. 


FRUIT CAKE. 

Mrs. Clapp, Albany. 


Three cups of dark brown sugar; two cups of butter; stir 
together; add five beaten eggs; stir in one cup of sour milk if 
you have it, or sweet milk will do; one teaspoon of soda it you 
use sour milk, and two teaspoons of biking powder, if you use 




204 


HOME COOK HOOK. 


sweet milk. Put the baking powder in with the flour ; four cups 
of flour; two pounds of raisins, two of currants, one of citron; 
one wineglass of brandy, one of wine; one tablespoon of cinna¬ 
mon, one of cloves, one of allspice, one of nutmeg. Bake three 
or four hours. 


FRUIT 


CAKK. 


Mrs. M. A Harrington 

Two pounds of flour, two of brown sugar, two of butter, two of 
eggs, two of currants, one of citron, four large nutmegs. Mix 
thoroughly, and just before putting in the oven, add one teaspoon¬ 
ful of soda, dissolved in a very little water. This will make three 
loaves. 


FRUIT CAKE. 

Mrs. A. W. Harlow. 

One pound sugar; one pound flour; fourteen ounces of butter; 
ten eggs ; three pounds of seeded raisins ; three pounds of Zante 
currants; one pound of citron; one wineglass of wine, one of 
brandy, and one ot milk ; one teaspoon ol soda ; one tablespoon 
of molasses, one ol cinnamon; one teaspoon of cloves; one- 
fourth ounce of mace or one nutmeg; one pound blanched al¬ 
monds, chopped. Sugar should be brown, and stirred a few min¬ 
utes with the butter. I he eggs must be beaten to a froth, and 
added to the sugar. Brown the flour before making cake, and 
have cool. Add flour to the first ingredients, then the molasses 
and spice. Dissolve the soda in milk, and mix with the brandy 
and wine. Stir the whole into the cake. Just before putting the 
cake into pans, stir in the fruit, a handful of each alternately, 
which should be welj dredged with flour. Bake immediately. If 
the loaves are large, bake two and a half or three hours. 

AUNT MARY’S RECIPE—FRUIT CAKE. 

Mrs. Mitchell, Cincinnati. 

One pound of flour, one of sugar, one-half of butter; one cup 
of sweet milk; five eggs; two teaspoonfuls of cream of tartar 
and one of soda; one pound of raisins and currants, if wished; 





HOME COOK BOOK. 


205 


one pound of almonds, blanched. Flavor to taste. Two kinds 
of cake can be made of this recipe, the raisins in one cake and 
the almonds in the other. 

WHITE FRUIT CAKE. 

Mrs. C. A. Dodge. 

One and a half cups of sugar; three-fourths of a cup of butter; 
three-fourths of a cup of milk ; two eggs; one and a half cups of 
raisins; three cups of flour; one and a half teaspoons of cream 
of tartar; one-half teaspoon of soda. 

FARMER’S FRUIT CAKE. 

Mrs. Edward Kissell.. 

Three cups of dried apples, soaked over night, chopped fine ; 
one teaspoonful of cloves : three cups of molasses. Simmer two 
hours. When cool, add two cups of butter, three eggs, one cup 
of sugar, one cup of sour milk, two heaping teaspoonfuls of soda, 
five cups of Hour, spices and raisins, if you like. This will make 
two large loaves of cake, and will keep six months. 

DRIED APPLE CAKE. 

Mrs. S. 

Two cups of dried apples; soak over night; in the morning 
chop fine. Add two cups of molasses, and simmer twenty min¬ 
utes. When cool, add one cup of sugar, two eggs, one-half a cup 
of milk, one-half a cup of butter, three cups of flour, three tea¬ 
spoons of baking powder, one-half a nutmeg, one teaspoonful of 
cloves, and one of cinnamon. 

BLACKBERRY CAKE. 

Mrs. C. 

Three-fourths of a cup of butter; one and a hall cups of flour; 
one cup-of sugar; one cup of blackberry jam; three tablespoons 
of sweet milk ; one teaspoonful of soda; three eggs; cinnamon 
and nutmeg to the taste. 



2 o6 


HOME COOK BOOK 


CONNECTICUT ELECTION CAKE. 

Mrs. Dr. Skinner. 

Two quarts of sifted flour; one pint of butter and lard; one 
quart of sugar; three eggs; one pint of milk; one half a pint of 
yeast; raisins, citron; small glass of brandy ; spice with cinna¬ 
mon and nutmeg. Take all the flour, half of the sugar and 
butter, mix them well together, add the yeast, then wet up the 
flour with warm milk, the consistency of biscuit, and set to raise 
over night. In the morning, when raised, add the rest of the 
butter, sugar and eggs, then set to raise again. Add the fruit and 
spices, and a teaspoon of saleratus. Put in tins and bake. This 
will make three large loaves. 

LOAF CAKE. 

Mrs. B. B. Barney. 

One pint of sweet milk ; six coffeecups of sugar; three teacups 
of butter; four eggs; one-half a pint of yeast; spices to the 
taste. Take all of the milk and eggs, one cup of the butter, and 
two of the sugar; mix in a soft sponge over night with a little 
flour. Add the remainder of the ingredients in the morning, with 
one pound of raisins, and as much more flour as can be stirred in 
with a spoon. Fill your cake pans half full, let it raise until the 
pans are two-thirds full, then bake in a slow oven. Cover the 
cake with paper while baking. 

BREAD CAKE. 

Mrs. Wm, Cummings. 

One pint of light dough, one cup of sugar, three-fourths of a 
cup of butter, three eggs beaten well; add spice with cinnamon. 
This is good with and without raisins. 

BREAD CAKE. 

Mrs. Robert Bell. 

One cup of butter, two cups of sugar, four eggs, one pint dough, 
one cup raisins. Rub these together well. 





HOME COOK BOOK. 


207 


FEDERAL CAKE. 

Mrs. C. 

One pound of flour, one pound of sugar, one-half pound of 
butter, five eggs, one pound of fruit (either of raisin? or currants 
or both), one teacup of cream or milk, one-half a teaspoon of 
soda, one glass of wine, one glass of brandy, three teaspoons of 
cinnamon, one and a half of cloves, one nutmeg. This makes a 
dark cake. To have it lighter, use mace alone for spice, and omit 
either the wine or the brandy. 

CITRON CAKE. 

Mrs. A. L. Backus. 

One cup of butter, one cup of milk, three cups of sugar, three 
cups of flour, two heaping teaspoons of baking powder, nine eggs 
(the whites only to be used); flavor with lemon. Mix the butter 
and sugar together thoroughly, then stir the milk in slowly, add 
the eggs beaten to a froth, then the flour and baking powder, stir¬ 
ring until well mixed. Put into the cake pan a layer of cake, then 
a layer of citron cut in thin strips, then a layer of cake, and again 
of citron, until all is used. 

SPICE CAKE. 

Mrs. A. L. Backus. 

Use the above recipe, taking the yolks and adding one egg 
with cinnamon, nutmeg and cloves. Three loaves of cake can be 
made from these two recipes ; one of White cake with citron, one 
Spice cake, and a layer of white and dark cake baked together 
form a Marble cake. 

SPICE CAKE. 

Mrs. O. C. Smith. 

One pint of bread dough ; when it is light, add one-half a cup 
of butter; one and a half of sugar; one cup of chopped raisins; 
two eggs; three-fourths of a teaspoonful of soda, and a table¬ 
spoonful of boiling water; put in the last thing, spices to the taste, 
and let it raise until very light. 





208 


HOME COOK HOOK 


SPICE CARE. 

Mrs. Nora Schirly, Cleveland, O. 

One cup of butter, two cups of brown sugar, one cup of cold 
coffee, three cups of flour, three eggs, one cup of raisins, one-half 
cup of currants, one teaspoon of soda dissolved in one table¬ 
spoon of water, one teaspoonful of doves, one teaspoonful of 
cinnamon, one-half nutmeg. 

COFFEE CAKE. 

One cup of sugar, one cup of molasses, one cup of butter, one 
cup of strong coffee, four cups of flour, one egg, one pound of 
raisins, one teaspoon of soda, two teaspoons of cream tartar, one 
teaspoon of cloves, one nutmeg. 

COFFEE CAKE—NO EGGS. 

Mrs. B. B. Barney. 

Three-fourths of a cup of butter, one cup of brown sugar, one 
of Orleans molasses, one cup of cold coffee, one teaspoonful of 
the soda in the molasses, one-half tenspoonful in the coffee, one 
nutmeg, two tablespoonfuls of ground cinnamon, one of cloves, 
one cup of seeded raisins, one of English currants, one-fourth of a 
pound of citron, flour to make a stiff batter. 

QUEEN’S CAKE. : 

Mrs. Fred. B. Dodge. 

One pound of flour, one pound of sugar, one-half a pound of 
butter, five eggs, one-half a pint of milk, one teaspoon of soda, 
two of cream of tartar, and spice to the taste. 

QUEEN’S CAKE. 

Mrs. Dr. Skinner. 

One pound of flour, one pound of sugar, one-half a pound of 
butter, six eggs, one teaspoon of cream of tartar, one-half a gill of 
wine or brandy, one-half a pound of raisins, nutmeg, and a little 
soda. 






HOME COOK BOOK. 


209 


t 

WHITE CAKE. 

M rs. G. H. Newman, Brattleboro. 

Whites of ten eggs, tumbler of flour, one and one-half tumbler 
of sugar, one teaspoon of cream of tartar. 


PEART, WHITE CAKE. 


Mrs. Wm. Cummings. 

Two cups of sugar, one cup of butter, one of sweet milk, one 
of corn starch, the whites of nine eggs beaten to a stiff froth and 
added gradually with the corn starch and flour, two cups of flour, 
one teaspoonful of baking powder. 


• DELICATE CAKE. 

Mrs. J. W, Walterhouse. 

Fourteen ounces of butter, one pound of loaf sugar, one pound 
of flour and one ounce, whites of twenty eggs, beaten stiff; flavor 
with bitter almonds, one-fourth of a teaspoonful. 

\ 

DELICATE CAKE. 

Mrs. Bellamy. 

Two cups of sugar, one cup of butter, three of sifted flour, one 
teaspoonful of soda, two of cream of tartar, or two of baking 
powder, whites of eight eggs. 


DELICATE CAKE. 

Mrs. O. Yallette. 

Two cups of powdered sugar, one cup of butter, one cup of 
sweet milk, two cups of unsifted flour, one-half cup of corn starch, 
whites of six eggs, three teaspoons baking powder sifted with the 
flour. 

LEMON CAKE. 

Mrs. J. B. Battelle and M rs. Williams. 

Three cups of pulverized sugar, five eggs, one cup of fresh 
butter, one-half a teaspoon of soda, one cup of sweet milk, one 
fresh lemon, four cups of sifted flour. Beat butter and sugar to 
a perfect cream, eggs separately, whites stiff. Dissolve the soda 



2 10 


HOME COOK HOOK. 


in the milk and mix well; add the flour slowly, and the juice, and 
grated rind of the lemon. 

WHITE POUND CAKE. 

Mrs. F. D. J. 

(>ne pound of flour, one pound of sugar, fourteen ounces of 
butter, one cup of sweet milk, one teaspoon of baking powder, 
the whites of twelve eggs, flavoring, and citron and almonds as 
preferred. Cream together the butter and sugar; then add the 
milk ; then the beaten whites, and lastly the flour—these last 
ingredients added as quickly as possible. Stir well together, 
adding the baking powder, citron, (or blanched almonds, sliced 
thin,) with the last portion of the flour. 

ALMOND POUND CAKE. 


1'his is made by adding to any nice pound cake before baking 
three quarters of a pound of sweet almonds, blanched and cut 
fine, and two ounces of bitter almonds, blanched and pounded 
to a paste and mixed with a little rose-water. 

ALMOND CAKE. 

Mrs. Fred. B Dodge. 

One pound of sugar, one pound of flour, seven ounces of 
butter, five eggs, a small cup of milk, one teaspoon of soda and 
two of cream tartar, two teaspoonfuls of the essence of almonds. 
Rake in tin pans twenty minutes in a quick oven. 


HICKORYNUT CAKE. 


Mrs. John Milburn. 

Four cups of flour, two cups of sugar, one cup of butter, one 
cup of sweet milk, three teaspoons of baking powder, a pint bowl 
of hickorynuts, (meats,) and the whites of eight eggs. 


COCOA NUT CAKE. 

Mrs. John Milburn. 

Two cups of sugar, one cup of butter, one cup of sweet milk f 
three cups of flour, the whites of seven eggs, one cup of cocoa- 
nut, two teaspoons of baking powder. 





HOME COOK BOOK. 


2 I I 


COCOANUT CAKE. 

Miss U. E. Niles. 

Three-fourths of a pound of flour, one-half a pound of butter, 
one pound of sugar, one grated cocoanut nut or two cups of 
desiccated, the rind of one lemon, three teaspoonfuls of baking 
powder, and six eggs, well mixed in. 


COCOANUT CAKE. 


Mrs. Drew, Tecumseh. 


One pound of flour, one pound of sugar, one-half a pound of 
butter, whites of twelve eggs, one coffee cup of prepared cocoa- 
nut, one teacup of sweet milk, three teaspoons of baking powder. 


AMAZON CAKE. 

Miss D. E. Niles. 

One cup of butter, two of sugar, three and one-half of flour, 
one cup of milk, six eggs, one glass of wine, one teaspoon of 
vanilla, one of lemon, and three ot baking powder. 


CHICAGO CAKE. 

Mrs. C. 

Whites of four eggs, two cups of sugar, one-half of butter, one 
of milk, three of flour, one teaspoonful of soda and two of acid. 
Put all the ingredients together, and beat twenty minutes. 


SCOTCH CAKE. 

Mrs. John Milburn. 

Three-fourths of a pound of butter, one pound white powdered 
sugar, one pound flour, one pound raisins stoned,one lemon grated, 
eight eggs, one wine glass of brandy, and two teaspoons of bak¬ 
ing powder. 

FRENCH CAKE. 

Miss Sarah Page. 

One-half a cup of butter, two cups of sugar, one of milk, two 
teaspoons of baking powder, four eggs, three and one-half cups 




2 I 2 


HOME COOK HOOK. 


of flour. Stir butter and sugar well together; add first the yolks 
and then the milk, flour and baking powder, and lastly the whites 
of the eggs beaten to a stiff froth. 

IMPERIAL CAKE. 

Mrs. M. Hough. 

One pound of sugar, one pound of flour, three-fourths of a 
pound of butter, ten eggs, one wine glass of brandy, one pound 
of thin-sliced citron, the juice of one lemon, one-half a teaspoon¬ 
ful of mace, one-fourth a teaspoonful of soda dissolved in lemon 
juice. Bake in a moderate oven. 

IMPERIAL CAKE. 

Miss D. E. Niles and Mrs. John R. Osborn. 

One pound of sugar, three-fourths of butter, one pound of 
flour, one pound of raisins, one pound of whole blanched almonds, 
one pound of citron, ten eggs, and one wineglass of wine or 
brandy. 

POUND CAKE. 

Mrs. M. Hough. 

One pound of butter, one ounce of sugar, one ounce oti flour, 
ten eggs, one wineglass of wine juice, the grated rind of one 
lemon; a small lump ot soda in the lemon juice, one-half a nut¬ 
meg. Bake slowly an hour. 

• MRS. RUNTY’S CAKE. 

Mrs. Dr. Bergen. 

One heaping cup of butter, two heaping cups of sugar, three- 
quarters of a cup of milk, six eggs, (whites and yolks beaten 
separately,) three heaping cups of flour, two teaspoonfuls of bak¬ 
ing powder, a teaspoonful of salt, and flavor to taste. 


LADY CAKE. 


May Norton. 

Three cups of sugar, one cup of butter, one cup of rich sweet 
milk, one-half a teaspoon of soda, the whites of nine eggs, five 
cups of flour, and one teaspoon of cream of tartar. 






HOME COOK 1500K. 


2I 3 


MARBLED CAKE. 

Mrs. A. E. £cott. 

One cup of butter, two cups of sugar, three cups of flour, four 
eggs, one cup of sweet milk, two tablespoonfuls of baking pow¬ 
der in the flour. When mixed, take a cup of the batter and stir 
into it two tablespoonfuls of grated chocolate. Cover the bottom 
of your cake pan with the yellow batter, and place on it spots 
of the dark batter, then more of the light, and so continue until 
the pan is full. 

SILVER CAKE. 

Mrs. W. A. Reed. 

Two cups of fine white sugar, one-half a cup of butter, two 
and a half of sifted flour, three-fourths of a cup of milk, whites 
of eight eggs, one-half teaspoon of soda, and of cream of tartar. 
Stir sugar and butter to a cream, then add the eggs beaten to a 
froth, then the flour afterwards; soda dissolved in the milk ; stir 
the whole several minutes, then add the cream of tartar; bake 
in quick oven. 

GOLD CAKE. 

* Mrs. W. A. Reed. 

4 

Three-fourths of a cup of butter, the yolks of eight eggs, one 
cup of sugar, two of sifted flour, one-half a teaspoon of soda 
dissolved in a teacup of milk, when well mixed stir in a teaspoon 
of cream of tartar. 

GOLD CAKE. 

Mrs. W. A. Reed. 

Take the yolks of five eggs, two cups of powdered sugar, one- 
half cup of butter, one cup of milk, three cups of flour, a small 
measure of soda and cream tartar. To use with ice cream cake. 

STARCH CAKE. 

Mrs. J. H. Peatty. 

Whites of ten eggs, two and a half cups of sugar, one of butter, 
one and a half cups of corn starch, one of sweet milk, and three 
of sifted flour. 

x 5 



HOME COOK HOOK. 


214 


CORN-STARCH CAKE. 

Mrs. S. Chadwick. 

One cup and a quarter of sugar, half a cup of butter, half a 
cup of sweet milk, half a cup of corn starch, one cup of flour, 
one full teaspoon of baking powder, whites of three eggs; beat 
to a stiff froth and put in the last thing. 

A LITTLE CAKE. 

M rs. G. H. Newman, Brattleboro. 

Whites of three eggs, one cup of sugar, one-third of a cup of 
butter, half a cup of sweet milk, one teaspoon of cream of tartar, 
half a teaspoon of soda, one cup of flour. 

PINT CAKE. 

Mrs. G. H. Newman, Brattleboro. 

One pint of sugar, one cup of butter, one cup of milk or water, 
three eggs, three teaspoons of baking powder; flavor to taste ; 
flour to make stiff as cup cake. 

PINT CAKE—No. 2 . 

One pint of sugar, one pint of flour, eight eggs, juice and rind 
of one lemon, piece of soda size of a small bean. 

TO IMPROVE SPONGE CAKE. 

From “ In the Kitchen.” 

Grate fresh orange-peel over the loaf before icing. 

WHITE SPONGE CAKE. 

From “ In the Kitchen ”—Shelter Valley. 

Half a pint of flour, three gills of sugar, one teaspoonful of 
cream of tartar, sifted with the flour, the whites of ten eggs beaten 
stiff. Stir the sugar gently in with the whites of the eggs, add 
the flour, stirring as little as possible ; flavor with bitter almond 
and bake ir. one loaf. 



HOME COOK BOOK. 


2I 5 


A SUGGESTION. 

A suggestion given with regard to white sponge cake is that it 
is best when eaten within three or four hours after baking. If 
permitted to stand over night it is not so good. 

WHITE SPONGE CAKE OR SNOW CAKE. 

Mrs. Wm. A. Reed and Mrs. E. Hamilton. 

The whites of ten eggs, one and a half tumblers of pulverized 
sugar, the same of flour, one even spoon of cream of tartar. Put 
cream of tartar in the flour; sift sugar and flour on the eggs after 
they are well beaten. Stir as little and as lightly as possible, 
otherwise the cake will be tough, and flavor to taste with lemon 
or bitter almonds. 

CREAM SPONGE CAKE. 

Mrs. R. M. Patrick. 

One cup of flour, one cup of sugar, one-half a cup of cream, 
two eggs, one-half a teaspoon of cream of tartar, one-fourth of 
soda. 

SPONGE CAKE. 

May Norton. 

Six eggs, one coffeecup of sugar, one of flour. Heat the yolks 
and sugar together fifteen minutes, then add the whites of the 
eggs and beat fifteen minutes; stir in the flour lightly with one 
tablespoon of baking powder, and bake in a quick oven. 

SPONGE CAKE. 

Mrs. G. W. D. 

Put one pound of powdered sugar into a large bowl, which 
stands in a dish of hot water. Then break twelve eggs into the 
bowl with the sugar, and whisk it briskly until the mixture is a 
little warm. Then take the bowl from the hot water and continue 
whisking for one hour or until it is very light and thick, then add 
one-half a pound of flour (less one handful), and the juice and 
grated rind of one lemon ; mix lightly, and bake in a moderate 


oven. 



2 ] 6 


HOME COOK HOOK 


SPONGE CAKE. 

M rs Dr. Skinner and Mr*. A. L. Backu*. 

One pound of sugar, ten eggs, one-half a pou nd of flour, one 
teaspoonful of salt, one lemon; beat the yolks and sugar well 
together; add the salt, and grate the rind of the lemon with a 
teaspoon of the juice. Heat the whites of the eggs very stiff and 
stir into the cake, adding the flour while foaming, and stir as 
lightly as possible. Put into buttered tins, and bake in a quick 
oven. 

SPONGE CAKE. 

Mr*. Drew, Tccumseh. 

One cup of sugar, one cup of flour, four eggs, one and one-half 
teaspoonfuls of baking powder, pinch of salt, rind and juice of 
one lemon. 

BERWICK SPONGE CAKE. 

Miss D. E. Niles and Mrs. A. E. Scott. 

Six eggs beaten five minutes, three cups of sugar added, and 
beaten one minute, two cups of flour added, and beaten one 
minute, one cup of cold water, with juice and rind of one lemon, 
two more cups of flour, one-fourth teaspoon of soda, a pinch of 
salt. Add each of the ingredients separately, and beat one 
minute, when all together bake at once. 

BOILED SPONGE CAKE. 

Mrs. Drew, Tecumseh. 

Whites of seven eggs, yolks of five, three-quarters of a pound 
of sugar, one-half a pound of flour, a pinch of salt, the juice and 
rind of one lemon. Boil the sugar in a wineglass of water and 
add to the eggs when beaten stiff, put in the flour as lightly as 
possible and bake in a slow oven. 

SOFT MOLASSES CAKE. 

Mrs. C-. 

One cup of molasses, one-half a cup of hot water, two and a 
half of flour, two tablespoons of butter, one of soda, one egg, 
ginger. 





HOME COOK BOOK. 


2 1 7 


SPONGE GINGERBREAD, WITHOUT EGGS. 

Mrs. R. M. Patrick. 

One cup of molasses, one cup of sour tnilk, one cup of sugar, 
two teaspoons of saleratus, partly in the milk, and partly in the 
molasses, one heaping tablespoonful of butter, and five cups of 
flour; ginger and spice to taste. Bake in shallow tins. Eat 
warm. 

SOFT GINGERBREAD. 

Mrs. M. J. Barker. 

Two cups of New Orleans molasses, one of sugar, brown or 
white, three and a halt of sifted flour, one of melted butter, three 
eggs, a teaspoon and a half of soda in a cup of sweet milk ; ginger 
to the taste. 

SOFT GINGERBREAD. 

Mrs. Carrington. 

One cup of New Orleans molasses, half cup of sour milk, two 
and a half cups of flour, half a cup of butter, one egg (well 
beaten), ginger to taste, two even teaspoonfuls soda. Heat the 
molasses, ginger and butter together; add sour milk, egg, flour 
and soda, well dissolved. 

SOFT GINGERBREAD. 

Mrs. G W. Newman, Brattleboro. 

Soft gingerbread without eggs. One cup of molasses, one-half 
cuj) of brown sugar, one-half cup of sour milk, one-half cup of 
butter, one-fourth cup of lard, one-half teaspoon of soda, two 
teaspoons of ginger. Bake in shape of cookies, only thicker. 

GINGERBREAD. 

. Mrs. S. M. Preson. 

One teacup of molasses, one egg, one teaspoon of ginger, one- 
half a cup of sour milk, one-half a cup of shortening, one half a 
cup of brown sugar, two and a half cups of flour, one teaspoon 
of saleratus dissolved in one-third of a cup of warm water, add 
a little salt. 






2 I 8 


HOME COOK BOOK. 


GINGER DROP CAKE, WITHOUT EGGS. 

Hattie Burton 




Two cups of molasses, one of Jsour milk, one-half a cup of 
butter, three of flour, three teaspoonfuls of soda and spices. 


> • ♦ ♦ < 


LAYER CAKES. 


LEMON CAKE. 

Mrs. C. 

Two cups of flour, two cups of sugar, six eggs, six tablespoons 
of butter, four of milk, two teaspoons of acid sifted with flour, 
and one of soda in the milk. Beat all together and bake in two 
loaves. 

For Jelly. —Three-fourths of a pound of sugar, one-fourth of 
a pound of butter, six eggs, rind and juice of three lemons. Beat 
sugar, butter and eggs thoroughly together, and place in a dish of 
hot water until heated, then add the grated rinds and juice of the 
lemons, and stir until thick enough and quite smooth, then split 
the cake and put this jelly in while warm. 

LEMON CAKE. 

M. R. Pomeroy. 

One-half cup of butter, two cups of sugar, one cup of milk, 
three eggs, a little over three cups of flour, three teaspoons of 
baking powder. Bake in layers. Make an icing of the whites of 
two eggs and the juice of two lemons, stirred with sugar to the 
proper consistency. Spread thick between the layers, on the top 
and sides. 









HOME COOK BOOK. 


2 19 


LEMON CAKE. 

Mrs. W. H. H. Smith. 

Use for this any nice cake, and bake in layers. To put between 
take one lemon, a small cup of sugar, one egg, a tablespoon of 
butter. Boil all together. Cover with this two layers. Scatter 
over the top sifted sugar, or frost with white icing. 

ORANGE CAKE. 

Mrs. C. 

Three cups of sugar, one of butter, one of milk, four and a half 
of flour, six eggs, one teaspoon of soda, and two of acid. 

Frosting for Orange Cake. —Juice and rind of two oranges, 
three cups of sugar, two eggs. 

ORANGE CAKE. 

Mrs. A. E. Scott, Mrs. N. B. Eddy and others. 

One cup of butter, two of sugar, three and a half of flour, one 
small cup of milk, five eggs, leaving out the whites of two for 
frosting if you wish, three teaspoonfuls of baking powder in the 
flour. Bake in jelly-cake tins. 

For the Frosting. —Beat the two whites until stiff, add the 
juice and grated peel of an orange, and sugar till it is of the 
usual consistency of frosting. 1'his cake is very nice in a plain 
loaf, or baked in jelly-cake tins, with chocolate, jelly custard or 
cocoanut frosting. 

SPONGE JELLY CAKE. 

Mrs. H. M. Bacon. 

One cup of sugar, one of flour, three eggs, one tablespoonful of 
milk, one teaspoon of baking powder mixed in flour. Bake in 
thin sheets. When cool, spread on jelly and roll it. 

JELLY CAKE. 

Miss Sarah Page, Albany, N. \ . 

Not quite a cup of butter, two cups of sugar, the yolks of four 
eggs, and the whites of two; beat well together; add one cup of 



220 


HOME COOK HOOK 


sweet milk, two teaspoonfuls of baking powder, lemon flavor and 
three cups of flour. 

Frosting. —Take the whites of the two eggs remaining, stir in 
powdered sugar until quite stiff; put on the cake with a knife wet 
either in milk or water. By dividing this cake and using some 
chocolate with a part of the frosting, you may have the variety of 
jelly and chocolate cake, with the trouble of making one kind, or 
by using a part of the cake with the addition of currants, you may 
have a small fruit cake, in addition to your jelly cake. 

WASHINGTON CAKE. * *) 

Mr.. Edward Bissell and Mrs. E. C. Shaw. 

One cup of sugar, one-half a cup of butter, four eggs, one cup 
of flour. Bake in jelly-cake pans. 

For the Jelly. —Take one cup of sugar, the grated rind and 
juice of one lemon, one large sour apple grated, and one egg. 
Let it boil up and spread between the cake. 

WHITE ALMOND CAKE. 


Mrs. C. A. King. 

The whites of eight eggs, two cups of sugar, one of butter, one 
of milk, four of flour, one tablespoon of baking powder, one cup 
of blanched almonds split, and put in the cake, baked in thick 
layers, one cup more of almonds chopped and put in the frosting 
between the layers. 

WHITE MOUNTAIN CAKE. 


Mrs. A. L. Backus. 

Four cups of flour, three cups of sugar, one cup of butter, one 
cup of milk, two heaping tablespoonfuls of baking powder, six 
eggs, and flavor with lemon. 

This is an excellent recipe for layer cakes with frosting jelly, 
chocolate or custard between the layers. 







HOME COOK BOOK. 


221 


WHITE MOUNTAIN CAKE. 

Mrs. VV. W . Williams. 

One-half pound ol butter, one pound of sugar, one pound of 
flour, one .coffeecup of milk, one teaspoon of soda, two of cream 
of tartar; six eggs beaten separately. Bake in thin loaves, and 
frost between each loat and on the top. 

MOUNTAIN CAKE. 

Mrs. G. H. Newman, Brattleboro. 

Three cups of flour, one and one-half cups of butter, three 
cups of sugar, one cup of sweet milk, the whites of twelve 
eggs, one teaspoon of soda, two of cream of tartar. Bake in 
sheets. 

Icing for it. —Whites of five eggs, one pound of pulverized 
sugar, flavor with rose-water, lemon or almond. 

WHITE MOUNTAIN CAKE. 

Mrs. B. B. Barney. 

The whites of four eggs, two cups of sugar, small half cup of 
butter, three cups of flour, one tablespoonful of baking powder. 
Bake in jelly pans, four layers. Lay up the cake, while warm, 
with boiled frosting, for which use one pound of pulverized 
sugar, the whites of three eggs. First pour sufficient water over 
the sugar to dissolve it well. Beat the whites of the eggs a 
trifle, but not to a froth, then beat the egg with the sugar. Flavor 
with lemon or vanilla to taste. Put this mixture in a bright tin 
vessel, which place in a kettle of boiling water, beating all of the 
time for fifteen or twenty minutes. Then take from the fire, con¬ 
tinue to beat until quite cool. This boiling makes it sufficiently 
thick to frost the cake upon the top, but for the part between the 
layers add a little warm water. When too thick it hardens, 
crushing the cake in cutting. 

CREAM CAKE. 

Mrs. B. B. Barney. 

Two cups of powdered sugar, two-thirds of a cupful of 
butter, four eggs, one-half a cup of milk, one tablespoon of 





222 


HOME COOK BOOK. 


baking powder, three cups of flour. Bake four layers, and spread 
between them, when cold, the following : One-half pint sweet 
milk, two teaspoonfuls corn starch, one egg, and one-half cup of 
sugar. Heat the milk to boiling, and stir in the corn starch, wet 
with a little cold milk. 'Fake out a little and mix gradually with 
the beaten egg and sugar; return to the rest of the custard and 
boil, stirring constantly until quite thick. Let it cool before you 
season, then add a teaspoon of vanilla. 

SOUR CREAM CAKE. 

Mary F.. Pomeroy. 

Three tablespoonfuls of sugar, half a pound of blanched 
almonds, two eggs; add sugar and yolks, stir in one cup of thick 
sour cream, well whipped, and then add the chopped nuts. This 
is to be placed between the layers of any nice cake. If the cream 
is right, this is superb. 

ICE CREAM CAKE, r 

Miss C. A. Dodge. 

Two cups of pulverized sugar, three-fourths of a cup of butter, 

one of milk, one of corn starch, two of flour, the whites of 
seven eggs beaten stiff, one teaspoonful of baking powder. Bake 
in jelly pans, quick and soft. 

Cream for this Cake. —Pour one-half of a pint of boiling 
water over four cups of sugar, and boil until a spoonful on a cold 
plate will stir to a thick cream. Pour the boiled sugar over the 
whites of four eggs beaten stiff, and stir until the whole is cold 
and creamy, add one-half a teaspoonful of tartaric acid and 
vanilla, according to taste, spread between the cake, and cover 
the top of the last one. 

ICE CREAM CAKE. 

Mrs. Dr. Bergen. 

Two cups of sugar, one large spoonful of butter, one cup of 
milk, the whites of three eggs, three cups of flour, one teaspoon of 







HOME COOK BOOK. 


223 


soda, two teaspoons of cream of tartar. Divide and bake in two 
cakes, and put them together with an icing made in the following 
way : The whites of two eggs, twenty-four teaspoonfuls of fine 
sugar, one-fourth of a teaspoonful of cream of tartar, beat this 
fifteen minutes, and spread between the cakes and cover them. 

CUSTARD CAKE. 

Mrs. M. D. Carrington. * 

Two cups of sugar, two and a half cups of flour, one-half a 
cup of sweet milk, eight tablespoons of melted butter, six eggs 
beaten together, one teaspoonful of cream of tartar, and one-half 
of soda. 

Custard. —One quart of milk, the yolks of four eggs, two 
tablespoonfuls of sugar, and half a teaspoonful of vanilla added 
when the custard is cold. 

CUSTARD CAKE. 

Mrs. A. W. Barlow. 

Two and a half cups of flour mixed in two heaping teaspoons 
of baking powder; add two cups of sugar, four eggs, one-half a 
cup of melted butter, and one cup of milk; stir briskly a few 
minutes. Bake in a jelly pan. 

Custard. —One pint of milk boiling hot, one egg, one-half a 
cup of sugar, the same of flour, mixed smooth with a little cold 
milk ; add a little salt, and stir into the boiling milk. Stir well 
until it thickens. When cool spread between layers of cake. It 
should be used the day it is made. This cake is very nice with 
boiled frosting, chocolate or jelly, between layers. 

CUSTARD CAKE. 

Two cups of sugar, six tablespoons melted butter, six eggs 
beaten separately, two and one-half cups flour, one-half cup milk, 
one teaspoon soda, two teaspoons cream tartar. 

Custard for the Same. —One-half pint of milk, two eggs, 
sweeten to taste, flavor with vanilla; bake on pie plates, and put 
custard between as jelly cake. 



224 


HOME COOK HOOK. 


CUSTARD CAKE. 

Six eggs less one white, two cups sugar, six tablespoons melted 
butter, two and one-half cups flour, one-half cup sweet milk, one 
teaspoon cream tartar, one-half teaspoon soda, two teaspoons 
vanilla. 

Custard. —One pint milk, three eggs, three large tablespoons 
sugar, three teaspoons vanilla. Very nice. 

CHOCOLATE CAKE. * * 

Mrs. M. D. Carrington. 

Whites of eight eggs, two coffeecups of sugar, one of butter, 
two of flour, one of corn starch, one cup of milk, two heaping 
teaspoons of baking powder. Hake in round tins, as for jelly 
cake. Grate the chocolate and stir into hot milk until about the 
consistency of jelly; sweeten to the taste; spread between the 
cakes; add to the frosting for the loaf enough of the chocolate 
to give it a light color of chocolate. 

CHOCOLATE CAKE. 

Mr>. O. C. Smith. 

White Part. —Whites of four eggs, one cup of sugar, half a 
cup of butter, half a cup of sweet milk, two cups of flour, one 
and a half teaspoonfuls of baking powder. 

Dark Part. —One whole egg, and the yolks of three, half a 
cup of butter (small cup), one cup of sugar, half a cup of milk, 
two cups of flour; baking powder; grate in chocolate; flavor 
with vanilla. Make frosting not quite as stiff as usual; beat in 
chocolate to taste. This makes a cake of six layers. Put the 
dark ani light layers alternately. 

CHOCOLATE CAKE. 

Mrs. A. W. Barlow. 

Two cups of sugar, two-thirds of a cup of butter, worked to a 
cream, three cups of flour, mixed with two full teaspoons of 
baking powder, one cup of sweet milk ; flour and milk stirred 
alternately into the butter and sugar; the whites of six eggs 







HOME COOK BOOK. 


^5 


beaten stiff and added last, stirring as little as possible. Hake in 
layers. 

Chocolate. —Whites of four eggs; stir in two-thirds of pul¬ 
verized sugar, and the best sweet chocolate grated one-third; 
make as stiff as frosting, and spread between layers. 

TRI-COLORED CAKE. 

Mrs. Fred. B. Dodge. 

One cup of white sugar, one cup of flour, one-half a cup of 
butter, half a cup of sweet milk, one-half a teaspoon of soda, 
and one of cream of tartar, whites of five eggs; bake in two very 
thin square cakes. Then take one-half of the same quantity of 
ingredients, using red sugar sand instead of white sugar, and 
bake in one cake the same size as the first. Again take the same 
quantity as at first, using the yolks of the five eggs, and baking in 
two cakes, spread the cakes with jelly, and place the pink cake in 
the centre, the white on each side, and the yellow cakes on the 
top and at the bottom. Frost or sprinkle with sugar. 

CARAMEL CAKE. 

Mrs. Geo. McCracken. 

One cup of butter, and two of sugar, whites of seven eggs, one 
cup of milk, two and a half cups of flour, one cup of corn starch, 
one-half teaspoonful of soda, one teaspoonful of cream of tartar. 

The Caramel. —One pound of brown sugar, one-quarter of a 
pound of chocolate broken in small pieces, butter the size of an 
egg, half a cup of milk ; flavor with vanilla. Boil five minutes. 
Bake in shallow pans. 

-- 


SMALL CAKES. 


QUEEN DROPS. 

Mrs. G. H. Newman, Hrattleboro. 

One cup of sugar, a piece of butter the size of a small egg, 
three-quarters of a cup of sweet milk, half a teaspoon of soda, 








226 


HOME COOK BOOK. 


one teaspoon of cream of tartar, flour enough to drop well; drop 
on to greased paper. 

DROP CAKE. 

Mrs. B. B. Barney. 

Two cups of sugar, one cup of butter, one cup of sour milk, 
one teaspoon of soda, three eggs, flour to make a soft batter. 
Bake on paper in a dripping-pan, size to taste, one or two spoon- 

fU ' taCh ' COCOANUT DROPS—No. i. 

Mrs. Standart. 

To one cocoanut grated add one half a pound of crushed 
sugar, one tablespoonful of flour, whites of two eggs beaten light. 
Make in small balls and bake in a moderate oven. 


COCOANUT DROPS—No. 2. 

Mrs. Standart. 

One pound of sugar, one cocoanut grated, one teaspoon of 
flour, and three eggs. 


COCOANUT DROPS. 


M iss Sarah Page. 

Take two cocoanuts grated tine, one cup of sugar, and the 
whites of two eggs, not beaten ; mix well with the hands, and 
bake in a moderate oven. 


HICKORVNUT CAKES. 

Mrs. Thomas Daniels. 

Two-thirds of a cup of butter, two cups of sugar, two and a 
half of flour, one cup of sweet milk, one teaspoon of baking 
powder, four eggs, a pint bowl of hickorynut meats. Paper your 
pans and drop the batter on with a tablespoon. 


WAFERS. 


Mrs. C R M essinger. 

One pound of flour, a quarter of a pound of butter, half a 
pound of sugar, two eggs beaten, one glass of wine and a nutmeg. 



HOME COOK BOOK. 


227 


COCOANUT WAFERS 

From “ In the Kitchen.” 

Half a pint of powdered sugar, half a pint of desiccated 
cocoanut. Three even tablespoons of flour, half a teaspoonful 
of vanilla, and two eggs. Beat the eggs and add the flour, sugar, 
vanilla and cocoanut. Bake on buttered paper. 

LITTLE POUND CAKES. 

One cup of butter, two cups of fine white sugar, the whites of 
three eggs and the yolks of five. The remaining whites for frost¬ 
ing. Cream the butter and sugar well together, and grate in a 
little nutmeg. Add the beaten yolks of the eggs, then one cup 
of sweet milk and the beaten whites, and four cups of sifted flour. 
Stir in with the first cup of flour one good teaspoonful of baking 
powder. These are nice baked in patty pans or muffin rings in 
the oven, and then frosted. 

HARTFORD CREAM CAKES. 

Mrs. S. Chadwick. 

One pint of milk or water, three ounces of butter, seven of 
flour, and five eggs. Put the butter in the milk and let it scald. 
Then stir in the flour until it is smooth, and then add the eggs, 
two at a time. Drop a spoonful at a time on a buttered tin, and 
bake in a quick oven. When cold cut open a small place with 
the scissors, and fill with cream. 

Cream. —Beat two eggs with four spoonfuls of flour, and pour 
into one pint of boiling milk. Stir until it is quite thick and 
smooth and flavor with lemon or vanilla. 

CREAM CAKES. 

Kate Mickles. 

One pint of water, and half a pound of butter; put over the 
fire to boil. While boiling stir in three-fourths of a pound of 



228 


HOME COOK BOOK 


flour and let it boil thoroughly. Let it cool, beat two eggs, whites 
and yolks separately, stir them in and bake in patty pans. 

Inside. —One quart of milk, from which take four table¬ 
spoonfuls to moisten four of flour ; put the remainder of the milk 
on to boil; beat four eggs with six tablespoonfuls of sugar; 
when the milk boils, stir in the four eggs and sugar; boil a few 
minutes ; flavor with lemon. 

CHOCOLATE CREAM CAKES. 

These are nice made after the recipe for Cream cakes. Form 
with a spoon, as it is dropped in the dripping-pan, in little, long 
cakes. When baked and after they are cold, open them at one 
side and put in the cream, which will be made the same.as for 
Cream cake, with the addition of one ounce of chocolate, which 
has been dissolved with three tablespoons of water, over boiling 
water. To this will be gradually added half a pint of milk, one 
beaten egg, and two tablespoonfuls of dissolved corn starch. 
Cook until about as thick as custard over the boiling water; add 
two tablespoons of fine sugar, mix well, and flavor with vanilla. 
Frost each little cake if you choose, or scatter over powdered fine 
sugar. 

COOKIES OF 1812. 

Mrs. E. Chapin. 

One pint of sugar; one teacup of butter; four eggs; two table¬ 
spoons of sweet milk; one teaspoon of soda; one-half of nut¬ 
meg; vanilla. Flour to roll out. 

COOKIES WITHOUT EGGS.. J 

Mrs. C. 

Two cups of sugar; one cup of butter; three tablespoons of 
milk; one teaspoon of soda, and two of cream of tartar;' five 
cups of flour. 

LUNCH COOKIES. 

Mr*. M. C. B. 

One-half cup of butter; two cups of sugar; one egg; one tea¬ 
spoon of soda; one teacup of sour milk; (if sweet milk is used 






















































































4 




















































« 







%- 













































































HOME COOK BOOK. 


229 


add two teaspoons of cream of tartar). Put sugar, butter and 
eggs into flour without beating, stir well together, and add milk 
and one-fourth of a nutmeg, and the soda dissolved in two table¬ 
spoons of hot water, with flour enough to make a soft dough to 
roll out very thin. Bake in a quick oven. 

MRS: GRIFFIN’S COOKIES. 

Two cups of sugar, one of butter, two eggs, a pinch of soda in 
two tablespoons of water. Rub butter and sugar well together; 
add eggs and other ingredients; add flour to roll very thin; bake 
quickly. 

BRITTLE COOKIES. 

Miss D. E. Niles. 

One cup of sugar, one of butter, one of cold water, one tea¬ 
spoon of soda; flour to roll out very soft or thin. Borne use spice 
and caraway seeds with these. 

SUGAR COOKIES. 

. Miss Hattie Burton. 

One cup of butter, two of sugar, four eggs, one teaspoon of 
soda dissolved in a tablespoonful of milk ; flour to roll out thin. 

COOKIES. 

Mrs. W. W Williams. 

One scant cup of butter, one heaping cup of white sugar, two 
eggs, eight teaspoonfuls of milk, one-half a teaspoon of soda, one 
of cream of tartar, nutmeg; roll out soft. 

SUGAR COOKIES. 

One cup of butter, two cups of sugar, one-half cup of milk, 
two eggs, one teaspoon of soda. Mix soft and roll thin. 

GINGER COOKIES. 

M rs. Dan Collins. 

Two cups of molasses, one cup of butter, two eggs, one tea¬ 
spoonful of soda, dissolved in half a cup of warm water; mixed 
soft with flour. 


10 



HOME COOK HOOK. 


*3° 


MOLASSES COOKIES. 

Mrs. J. B. Hoag. 

Two cups of New Orleans molasses, one of sugar, one of but¬ 
ter, one of boiling water, two heaping teaspoons of saleratus. 

GINGER COOKIES.. 

M rs. M. D. Carrington. 

One cup of brown sugar, one of molasses, one of butter, one- 
half a cup of hot water, one and a half teaspoons of soda, two 
eggs, one tablespoon of ginger, and a teaspoon of cloves. 

GINGER COOKIES.* fifl 

Mrs. Fred. F.aton. 

Two cups of molasses, half a cup of sugar, ten tablespoons of 
melted butter, nine spoons of boiling water, three teaspoons of 
soda, in a little molasses, half a tablespoon of ginger; flour to 
roll soft; cut thick. 


BRANDY SNAPS. 

Mrs. B. B. Barney. 

One pint of molasses; one pint of lard and butter, mixed ; three 
eggs; three-fourths of a teacup of water; three-fourths of a cup 
of brandy; one tablespoonful of saleratus; salt; mix the night 
before baking. 

GINGER SNAPS. 

Mrs. R. M. Patrick. 

One cup of sugar, one and a half cups cf molasses, one cup of 
butter, one tablespoon of soda in a cup of warm water; ginger. 

JUMBLES. 

Mrs. M. I). Carrington. 

Two cups of sugar, one of butter, one of sour cream, three 
eggs, one-half a nutmeg, one teaspoon of sodA, and flour to roll 
out. 




HOME COOK BOOK. 


23I 


JUMBLES. 

Miss Sarah Page. 

One cup of sugar, one-half cup of butter, two eggs, Hour to 
roll out. 


WHIG JUMBLES. 


Mrs. W. A. Reed. 

Five teacups of flour, three of sugar, one and a half of butter, 
one of cream, four eggs, one glass of wine, one nutmeg, one tea¬ 
spoon of soda. 

SPANISH BUNS. 


Mrs. L. L. Comstock. 

One pint of flour, one pint of sugar, one cup of butter, one cup 
of sweet milk, one tablespoonful of cinnamon, one of cloves, one 
of soda, two of cream of tartar, and four eggs. Bake on square 
tins and frost. 


SCOTCH SHORT-BREAD. 


Mrs. David Smith. 

Four pounds of flour, two pounds of butter, one and a quarter 
pounds of sugar, one wine glass of rose-water, one-half pound of 
caraway comfits, and one-half a pound of citron. 

Process : Rub the butter and sugar to a cream; add the 
water, then the flour, and mix. Roll out to half an inch in 
thickness, strew over it the candy and cilron cut in thin pieces. 
Pass your rolling pin over this, and then cut out into squares and 
diamonds, with a paste jiggler, and bake in a dripping pan. 
This will keep fresh and nice for two or three months. 

WIGS. 

Mrs. M. Johnson, Marietta. 

One-half a pound of butter, one-half a pound of sugar, six 
eggs, one pint of milk, tvo pounds of flour, and one-half tea¬ 
spoonful of yeast. Let them rise, and bake them in cups. 




232 


HOME COOK BOOK. 


SAND TARTS. 

Mrs. S. J Dick. 

One-half a pound of butter, one of sugar, one of flour, and 
the yolk of one egg. Roll very thin, and cut with a biscuit 
cutter. Blanch one-half a pound of almonds and split; put 
three or four on the top of each cake ; take the white of the egg, 
unbeaten, and spread lightly over each cake with a feather. 

TEA CAKES. 

» 

Mrs. J. B. Bat telle. 

Six eggs, (omit the whites of four,) one-half a pound of loaf 
sugar, three-fourths of a pound of butter, one teaspoon of soda 
dissolved in a large spoonful of vinegar. Flavor to your taste ; 
make into a soft dough, roll thin, cut in shapes, bake quickly and 
delicately. 


FRIED CAKES. 


.t|N frying cakes if the grease is too cool the cakes will absorb the 
CJ grease. It is bet*er in making them to add all the ingredients, as 
sugar, butter, spice, milk, etc., before the flour, putting this in last, and 
the baking powder also, if used. Mould them together quickly, but have 
them free of flour, as they are put in to fry. 


RAISED DOUGHNUTS. 

Mrs. O. L. Peck. 

1 wo cups of sweet milk, two of sugar, one of butter and lard,* 
one cup of yeast, four eggs, and one nutmeg. Set them over 
night, ynake about as stiff as biscuit, roll out in the morning; cut 
them small, let them rise fifteen or twenty minutes before frying 
in hot lard. 










HOME COOK BOOK. 


2 33 


CONNECTICUT DOUGHNUTS. 

Mrs. A. L. Backus. 

One pint of milk, one small cup of butter, one small cup of 
yeast, flour to make a stiff batter. When very light work into it 
four eggs, two cups of sugar, a little salt and nutmeg; knead in 
flour to make it soft as biscuit dough, and when it is of a spongy 
lightness roll the dough out lightly, half an inch thick, cut in 
strips; let them stand until quite light, and fry in hot lard. 

BAKING POWDER DOUGHNUTS. 

Mrs. L. Humphrey. 

One quart of flour, one teacup of sugar, one egg, one heaping 
tablespoon of lard, one teaspoon of cinnamon, one tablespoonful 
of baking powder, milk enough to make a dough to roll out. 
Rub the baking powder into flour, then rub in the lard, sugar, 
spice, and a little salt. Beat the eggs well, put part of the milk 
with it and stir into the batter, then add the rest of the milk. 

DOUGHNUTS. 

Mrs. D. A. Collins. 

One-half cup of butter mixed with two quarts ol flour, two 
tablespoonfuls of baking powder, two eggs, one cup of sugar, 
sweet milk enough to make the dough into the proper consistency 
for making into cakes. 

RAISED FRIED CAKES. 

Mrs. Dr. Skinner. 

Four cups of light bread dough, half a cup of butter, one cup 
of sugar, one egg, a little cinnamon ; mix well and set to raise 
again for two hours, roll out, cut in square cakes and fry in hot lard. 

FRIED CAKES. 

Mrs. C. A. Croninger. 

Two cups of sugar, one pint of sour milk, three eggs, one 
spoonful of lard, one teaspoonful of soda, a like amount of cream 
of tartar. 



234 


HOME COOK BOOK. 


FRIED CAKES. 

% 

Mrs. N. B. Eddy. 

One cup of sugar, three eggs, five tablespoons of melted lard, 
three teaspoons of baking powder; mix with flour as soft as can 
be rolled. 


FRIED CAKES. 

Mrs. F. D. J. 

One cup of powdered sugar and two eggs well beaten together, 
add to this two tablespoons of butter (melted), and some pow¬ 
dered cinnamon or nutmeg. Then put in two teacups or one 
pint of sour milk, and one teaspoon of finely pulverized soda 
dissolved in the milk. Mix with sifted flour stiff enough to roll 
out nicely, and fry. As they are taken out after frying a little 
powdered sugar sifted over is an improvement. The same recipe 
is good substituting sweet for sour milk. Sour milk is best, 
however. 

CRULLERS 

Mrs. H. M. Bacon. 

To one quart of flour, add two tablespoons of melted butter, 
two-thirds of a cup of sugar, one or two eggs, one tablespoon of 
baking powder and a little salt; mix with water, and fry in hot 
lard. 

CRULLERS. 

Mrs C. L Young. 

Two cups of sugar, one of butter, one of milk, six eggs, two- 
thirds of a teaspoon of soda, one large spoonful of cream of* 
tartar, one of baking powder, nutmeg, flour until stiff enough to 
roll out; be careful not to make it too stiff. 




HOME COOK ROOK. 


2 35 



236 


HOME COOK BOOK. 


CONFECTIONERY. 


To Prepare Syrup for Candies. 

^jJ\ISSOLVE two pounds of sugar in one pint of water, add the white 
(SgL of an egg, and beat up the mixture well. Let it boil and then take 
from the tire and remove the scum, throw in a little more water, and again 
takeoff and remove the scum. Do this until no scum arises. Confec¬ 
tioners purify the purest sugar. 

The proper strength for syrups is two pounds of sugar, and a pint of 
water. Confectioners also use cream of tartar to clarify syrups ; half an 
ounce to five pounds of sugar. 


COCOANUT CANDY. 

Two pounds of coffee sugar to one cocoanut; dissolve sugar in 
the milk of the cocoanut, then let it come to a boil, and add the 
grated nut. Boil until tender, then pour out, and let cool on 
buttered pans. Cut in squares. 

COCOANUT DROPS. 

H. S. 

Whites of three eggs (beaten), one teacup of sugar, half a 
pound of grated cocoanut; bake on buttered white paper. 

CARAMELS. 

Mrs. W. W. Williams. 

One cup of boiled milk, three cups of sugar, one of syrup, one 
tablespoon of flour, one twenty-five cent cake of chocolate grated. 
Boil steadily half an hour, stirring all the time. 









HOME COOK BOOK. 


237 


CHOCOLATE CARAMELS. 

Lizzie M. Peck. 

One cup of ground or crushed chocolate, one of New Orleans 
molasses, one of miik, one of sugar, a piece of butter the size of 
an egg. Stir all the time while boiling. Try in cold water. If 
it hardens it is done. 

CHOCOLATE CARAMELS. 

Mrs. J . M /Gloyil . 

One and a half cups of chocolate, one cup of sugar, one of 
molasses, three-fourths of a cup of milk, half cream if possible, 
and butter the size of an egg. Boil longer than molasses candy; 
spread over buttered tins when nearly cold, break with the back 
of a knife. 

CREAM CANDY. 

M rs L. L Comstock. 

Two cups of sugar, one cup of vinegar, one cup of water; boil 
without stirring, when done flavor with vanilla. 

CREAM CANDY. 

Mrs. Mitchell, Cincinnati. 

Four cups of sugar, two cups of water, one-half a cup of 
vinegar, lemon, or vanilla to taste. Boil until done. 

LEMON DROPS. 

Mrs. W. C. 

Boil clarified syrup until it will not stick to the fingers, and 
cracks when cold ; flavor with lemon, and drop in small drops on 
buttered paper, and let it remain until cold. 

BUTTER SCOTCH. 

Mrs. M. D. Carrington. 

Three tablespoons of white sugar, three ot molasses, two of 
water, one of butter and a very little soda. Boil until it is brittle. 



2 3 8 


HOME COOK BOOK. 


BUTTER SCOTCH. 

H. 

One cup of molasses, one of brown sugar, one-half a cup of 
butter and a little soda. Boil until brittle. 

TAFFY CANDY. 

Mrs. J C. Hall. 

Two-thirds of a tumblerful, of water, one ounce of butter, one 
pound of white sugar, one teaspoonful of vinegar, one-half a tea¬ 
spoonful of cream of tartar. Boil until brittle. Be sure and do 
not stir it. 

MAPLE SUGAR CANDY. 

Mrs. W. C. 

To five pounds of maple sugar, and half an ounce of cream of 
tartar, add two tumblers of water; as it boils up take from the 
fire and skim, and continue to do so, putting in a very little water 
each time as you boil and skim it, while any impurities arise. 
Boil until it is brittle, which may be ascertained by dropping in 
cold water. Pour in buttered pans and cool sufficiently to pull. 
Stretch the candy until white as possible, and then twist in small 
strings and break into sticks. 

MOLASSES CANDY. 

M rs. David Ketcham. 

Heat a kettle pretty hot, butter it as you would a cake pan, 
pour in one quart of molasses and one coffeecup of sugar. Boil 
briskly twenty minutes, stirring all the time. Then try it by 
dropping a little in cold water. If it becomes solid immediately 
it is done, if not, boil a little longer. Before pouring out stir in 
a teaspoon of powdered soda. A few walnut meats or some 
pounded pop corn is a great improvement. 

QUICK MOLASSES CANDY. 

lizzie M. Peck. 

One cup of New Orleans molasses, one-half of light brown 
sugar, two tablespoons of vinegar, a piece of butter the size of an 





HOME COOK BOOK. 


239 


egg. Boil steadily about ten minutes. Try it in cold water, if it 
hardens it is done. Just before taking it from the fire add one- 
fourth of a teaspoon of powdered soda. Then pour it in tins to 
cool and pull it as soon as cold enough. 

MACCAROONS. 

One pound of almonds blanched and pounded, the whites of 
three eggs, and one pound of pulverized sugar (sifted); mix all 
well together, and drop in little cakes on white buttered paper; 
dredge over them a little sugar and bake. 

MERINGUES. 


Mrs. Mitchell. Cincinnati. 

Whites of four eggs whipped stiff with one pound of powdered 
sugar; flavor to taste, drop on paper in the shape of an egg half 
an inch apart, brown lightly done, cool and slip off with a knife, 
and fill with whipped cream as made for Charlotte Russe. 

STRAWBERRY MERINGUES. 

Pour over a pound of fine pulverized loaf sugar, the juice of 
strawberries until all is colored. Beat the whites of four eggs 
stiff; work into them the sugar with the addition of an eighth of 
a pound more, and then bake or dry them in a moderate oven. 
When done lift them from the paper with a knife. 

SUGAR KISSES. 

Marrianne. 

The whites of eight eggs, beaten very stiff, and one pound of 
pulverized loaf sugar; flavoring to suit the taste. Beat the sugar 
in by the teaspoonful. After adding all the sugar, beat half an 
hour. To b every light and crisp they should be beaten one hour. 
The longer they are beaten after the eggs and sugar are together 
the better. Bake in a moderate oven. 






240 


HOME COOK HOOK. 


ORANGE COCOA OR PINE-APPLE KISSES. 

Make kisses by the above rule; when cool, scoop out the 
center and fill with orange grated, cocoa or pine-apple; wet the 
edges with some of the sugar and place them together so that 
they will adhere. 



HOME COOK BOOK. 


241 


FRUITS—FRESH. 


HOW TO SERVE A WATER-MELON. 

From “In the Kitchen.” 

Chill the melon on the ice, cover the inner part of the platter 
with fresh, clean grape leaves; place the melon in the center and 
cut it in two, letting the ends fall back to show the fine coloring 
of the pulp and seeds; at table it should be helped with a spoon 
scooped out in symmetrical, egg-shaped pieces. 

AMBROSIA. 


Helene. 

Peel one dozen oranges; slice and put a thick layer in a deep 
glass dish, and cover with a layer of powdered sugar; have ready 
grated fresh cocoanut; put over the oranges and sugar a layer of 
cocoanut, then another layer of oranges and sugar, and another 
layer of cocoanut until the dish is full, having the cocoanut at the 
top. Pour oyer all a glass of sherry wine. It is very nice with¬ 
out the wine, however. 

ORANGES ANI) BANANAS. 

Mrs. C. Barker. 

Take ten nice large oranges and six good-sized bananas, and 
peel; cut the oranges through the sections into handsome pieces; 
place a layer of these in a glass dish, and sprinkle with sugar; 
then lay thin slices of bananas and oranges until the dish is full. 
Grated cocoanut added is considered an improvement. Place on 
ice for an hour or two before it is served. 




242 


HOME COOK BOOK 


CHERRIES 

Should be sent to the table on their stems, in clusters, with bits 
of ice in the dish. 

PEARS TO BE EATEN WITH CREAM AND SUGAR. 


Mrs. C. Barker. 

Select nice ripe Flemish Beauties, or any fite pears. Peel and 
slice as you would peaches; cover with cream. 

SMALL FRUITS 

Should be handled as little as possible, and never washed unless 
necessary. A nice way to remove sand and grit, when washing is 
necessary, is to lay them loosely in a clean basket, and dip this 
deep in fresh clear water. If the fruit must stand awhile before 
serving, put in 1 cool place before preparing for the table. Straw¬ 
berries should mt be hulled until just before eating, and sugar 
should not be added until just before serving. 

CURRANTS. 

For the table the fmest and fullest stems should be selected. 
Wash if necessary. They should be served on the stems, each 
person dipping the currants in powdered sugar as they are eaten. 
Bits of ice scattered about in the dish are an improvement. The 
large white aid re! currants mixed together in the same dish* 
present a very attractive appearance. Where stemmed currants 
are not to be had, the fruit should be carefully washed and put in 
a glass dish, with bits of ice and powdered sugar. 


SUGARED FRUITS. 

Beat the white of an egg to a froth; dip in fine stems of red or 
white currants, or bunches of cherries; then roll them in sifted 
white sugar, and dry in a cool oven. Be careful not to brown it. 






HOME COOK BOOK. 


243 


FRUITS—BAKED AND STEWED. 


APPLE SAUCE. 

Mrs. R. M. Patrick. Marengo, Ill. 

Sauce made from sour apples is very nice with a frosting of the 
whites of three eggs, beaten to a froth, and one tablespoo-nful of 
powdered sugar well beaten in. Put over the sauce and bake. 

APPLE SAUCE. 

Mrs Dr. Langworthy. 

One quart of pared, sliced and cored apples; place in a baking 
tin and season with a teacup of white sugar and a piece of sweet 
butter the size of a hickorynut; pour over sufficient water to 
form a syrup, and bake. To be eaten warm. Greenings, Belle- 
flowers or Fall Pippins are the nicest varieties to use. 

BAKED APPLES. 

Pare as many apples as you wish of some nice variety, neither 
sweet nor sour. Core them by using a steel fork or an apple 
corer; set them in biscuit tins, and fill the cavities with a little 
butter, white sugar and some ground cinnamon, if you like. Set 
them in the oven and bake until done. 

APPLES—SERVED HOT WITH MEAT AT DINNER. 

Miss L. E. Sizer. 

Take medium sized apples, not too sour, wash and wipe, and 
cut off a circle of skin around the stem and blossom. Place 
them in a round dish or pan, w r ith a piece of butter on each; put 
a little water in the bottom, and then pour syrup or a nice 
molasses around them, until the dish is nearly half filled; sprinkle 
on them a little powdered mace or nutmeg, and let them stew for 
half an hour, closely covered ; then uncover them and stew them 
for half an hour longer. 




244 


HOME COOK HOOK. 




APPLE FLOAT. 

Mrs. S. J. Dick. 

Take the pulp of two sour baked apples and beat with the 
whites of two eggs, for fifteen minutes. Make a soft custard of 
one pint of milk and one egg, with the two yolks ; sweeten and 
flavor with vanilla or lemon. Stir the whole together, and set 
in a cool place. 


APPLES AND QUINCES. 

Pare, core and quarter a quantity of quinces, and put them into 
clear water in your preserving kettle or stew pan ; let them stew 
until they can be pierced with a straw. Make a strong syrup of 
fine white sugar and water; clarify; put in your quinces, and 
then as many apples, pared, cored and quartered. Let them stew 
until done. 

Prepared in this way they are nice canned. Allow one-half a 
pound of sugar to a pound of fruit. 

ORANGE COMPOTE. 

Mrs. C. A. King. 

Six oranges peeled and cut into dice. Put in a little water and 
let them come to a boil ; make a syrup of one cup of sugar and 

one of water; boil clear. Put in the oranges and let it boil up; 
slice in a lemon, also. 

COMPOTE OF PEARS. < 

Mrs. J. B. Battelle. 

Eight large pears, not soft; five ounces of while sugar; six 
whole allspice; one-naif a pint of water. Pare and halve the 
pears, remove the core, but leave the stem, cutting them so that 
each half will have a stem. Put them into a stew pot with the 
above ingredients, and simmer gently until very tender,—three or 
four hours. Lift them out carefully into a glass dish. Boil up 
the syrup quickly two or three minutes, (it may need a little more 








HOME COOK BOOK. 


245 


water,) cool it, and pour it over the pears. Eat cold. A few 
drops of prepared cochineal enhances the beauty of this beautiful 
dish. 


• PEARS. 

Pare the fruit and lay in water in the preserving kettle and stew 
until tender; then put them in a thin syrup of fine white sugar, 
and cook for fifteen or twenty minutes. Are nice eaten imme¬ 
diately in this way or canned. Allow one-half of a pound of 
sugar to a pound of fruit. 

STEWED PEARS. 

Mrs. J. W. S. 

A nice, old-fashioned sauce for tea: Fall or winter pears; 
wash them, leave on the skins and stem. Put them in your porce* 
lain kettle, and nearly cover with water. Put half a pound, or 
less, of sugar to the pound of fruit. Brown sugar gives a pleasant 
flavor, and is a change from the white syrups. Stew all together 
till the skin of the pears commences to wrinkle. Put away in a 
jug for present use. It will keep a few days. 

BAKED PEARS. 

After washing them put the pears into a stone basin with the 
skins and* stems on, add a very little water and brown sugar, and 
cover the dish and bake for two hours. 

Baked pears are nice, too, baked like apples. 


PIE-PLANT—BAKED. 

Peel the skin nicely, cut into inch pieces and put in an earthen 
dish with a generous supply of sugar, added with each layer of 
fruit. Cover closely, and bake in a hot oven until tender. A 
nice sauce for tea. 


i7 



246 


HOME COOK BOOK. 


PRESERVED FRUITS. 


fp RUITS for preserving should be carefully selected, removing all that 
are imperfect. Are in the best condition when not fully ripe and as 
soon as possible after they are picked. 

Small fruit should never be allowed to stand over night after they are 
picked, without scalding them. Use only the best sugar for preserving. 
If fruit is sealed in glass cans it is best before putting it away to wrap 
around the cans paper of two or three thicknesses. 

The chemical action of light will afl'ect the quality of the preserves 
when perfectly air-tight. If this precaution is taken, the housekeeper will 
find glass cans to be preferred to any other for preserved fruits. 

Jellies are finest made from fruit that is not quite ripe. It should be 
picked upon a dry day, and not be allowed to stand over night before 
scalding, as it may not jelly. 

The juice maybe drained from the fruit (after cooking it until quite soft,) 
through a jelly bag, scalded, and then put into cans and sealed. In this 
way jelly can be made fresh at any time by adding sugar to the fruit syrup 
and cooking together. 

Cranberry jelly is best made fresh as it is wanted. Use only the best 
sugar for jellies or jams. When the jelly is cold, put over the top a piece 
of tissue paper wet with brandy, nicely fitted to the inside of the dish, and 
cover the jar with a thick white paper and paste it tightly around the 
outer edge of the jar with the white of an egg. Keep the jars in a cool, 
dry and dark place. 

The following recipe for canned peaches is an excellent rule for all of 
the large fruits ; while those for strawberries and cherries may be followed, 
excepting in the quantity of sugar used. One-half a pound, of sugar to 
one pound of fruit is a good rule, although some housekeepers allow but 
one-fourth of a pound of sugar to a pound of fruit for canning. 


A SUGGESTION. 

Mrs. E. Chapin. 

To ten pounds of sugar one-half an ounce of alum will prevent 
preserves from spoiling or candying. 





HOME COOK BOOK. 


247 


CANNED PEACHES. 

Mrs. John R. Osborn. 

Pare and halve the fruit; then weigh it, allowing half a pound 
of sugar to every pound of peaches. Place a steamer over a 
kettle ot boiling water ; lay a cloth in the bottom of the steamer ; 
fill with the peaches and cover tight. Let them steam fifteen 
minutes, or until they can be easily pierced with a fork. Make 
a syrup of the sugar, adding water until the right consistency. 
As the peaches are steamed, drop them for a moment or two in 
the syrup ; place the peaches in the cans, having each can half full 
of peaches, and then filling with hot syrup ; then cover and seal. 

This recipe is very nice for canning all of the large kinds of 
fruits, such as pears, quinces, apples, etc. 

PRESERVED STRAWBERRIES. 

Weigh equal quantities of strawberries and sugar; make a 
strong syrup of the sugar ; let it boil up ; clarify it, and then put 
in the fruit; let it scald for about ten minutes well, and then put 
into glass jars, cover and seal. 

PRESERVED CHERRIES. 

Fine Morelia cherries stemmed and stoned ; weigh them, allow¬ 
ing half a pound of sugar to a pound of fruit. Make a syrup of 
the sugar and a little water ; one pint of water to four pounds of 
sugar is a good rule ; boil up and clarify by skimming, and then 
put in the cherries ; let them scald from five to ten minutes and 
then put them in glass jars. Tin cans are apt to discolor cherries. 

The above recipe is excellent for canning plums. 

CURRANT JELLY. 

Mary L. Young. 

After picking over and washing the fruit, wipe dry; put in a 
preserving kettle and nearly cover with water. When well cooked 
put through a fine sieve; measure the juice, and to every pint of 





248 


HOME COOK BOOK. 


juice put one pint of sugar. Let it boil exactly fifteen minutes. 

This recipe may be used for quince, cranberry, crab apples, 
sour apples, etc., and will become perfectly solid. 

GRAPE JELLY. 

Take cultivated grapes not quite ripe ; boil them in a preserving 
kettle in a very little water until quite soft; then strain the juice 
and pulp through a jelly bag; then measure into a preserving 
kettle; set it on the fire and boil for thirty minutes; then add 
sugar, allowing three-fourths of a pound of sugar to a pound of 
juice. Roil sugar and fruit for fifteen minutes, and then put into 
jelly bowls. Grape jelly is nice made from green grapes; it is 
more tart for meats. 

APPLE JELLY. 

Select any rich, juicy apples, such as Golden Pippins or Belle 
Flowers; wash and wipe them, and remove any imperfections of 
the skins; allow one quart of water to one peck of apples, and 
cover the kettle tight. When perfectly tender pour in a jelly bag 
without pressing, and let it drain into an earthen dish. Measure 
the juice, and for every pint allow one pound of sugar. Put the 
apple syrup over the fire before mixing it with the sugar, let it 
come to a boil and stir in the sugar; cook together for fifteen or 
twenty minutes, and then put in jelly glasses. 

CRAB-APPLE JELLY. 

Make jelly from crab-apples after the above recipe. 

RASPBERRY JAM. 

M rs. S. Parmelee. 

One pint of currant juice and one pound of raspberries, and 
one pound of sugar to each pint of juice and to each pound of 
berries. Put the currant juice and the sugar for it into a porce¬ 
lain kettle, let it boil up and skim it well. 1 hen mash the rasp¬ 
berries and their sugar together, and add it to the currants. Let 
it boil up well and then put into jelly bowls. 



HOME COOK BOOK. 


249 


STRAWBERRY JAM. 

Put the fruit in a jar and stand it in a pan of boiling water 
until the fruit is cooked. Boil them for about five minutes and 
then add three-fourths of a pound of sugar to every pound of 
fruit; cook for five minutes longer and then put into jelly bowls. 

QUINCE JAM. 

Boil the fruit in as little water as possible until very soft. Then 
drain off all the water and press the fruit until well mashed and 
quite smooth. To one pound of the quince add three-quarters 
of a pound of fine white sugar. Boil twenty minutes, stirring 
carefully all the while. 


PINE-APPLE JAM. 

Grate the pine-apple and to this add sugar in the proportion of 
three-quarters of a pound to a pound of fruit. Boil fifteen 
minutes, stirring carefully. 

APPLE JAM. 

Dolly W M in '* Household Treasure.” 

Weigh equal quantities of brown sugar and good sour apples; 
pare, core and cut them fine. Make a good clear syrup of the 
sugar, add the apples, the juice and grated rind of three lemons, 
and a few pieces of white ginger. Boil until the apple looks 
clear and yellow. On no account omit the ginger. 

ORANGE MARMALADE. 

Mrs. J. S. Young. 

Take a quantity of bitter oranges, grate the outer rind into a 
dish, then peel the inner rind and boil until a straw will pierce it. 
Slice it like citron. Separate the inner tissue and seeds from the 
pulp of the orange. Weigh the pulp and inner rind and take an 
equal quantity of loaf sugar. Wash the seeds and inner tissue, 
saving the water only. Dissolve in this the sugar; put into this 
the pulp and sliced rind. Boil one hour; when nearly done put 



250 


HOME COOK HOOK. 


in a handful of the grated rind, to give it a spiced taste. W hen 
done put into jelly glasses. 

DAMSON CHEESE. 

Mrs. C. West. 

Boil the fruit in a sufficient quantity of water to cover it. 
Strain the pulp through a coarse sieve. To each pound of fruit 
add one-fourth of a pound of sugar. Boil until it begins to 
candy on the sides, then pour into tin moulds. 

Other kinds of plums may be treated in the same way; also 
cherries and other kinds of fruit. 

CURRANT AND ORANGE. 

Mrs. John Gardiner, Norwalk, O. 

Ten pounds of currants, ten pounds of sugar, one quart of juice 
extra, two pounds of raisins (whole), two oranges chopped fine; 
place in alternate layers, and boil twenty minutes and can. 

DRIED CURRANTS. 

Take ripe currants, remove from the stems and pick out all that 
is unclean ; spread on plates, sprinkle well with sugar and dry in 
the sun or a slow oven. Cover with mosquito nets to keep from 
flies. I hese are much nicer for winter use than those bought 
ready dried. 











HOME COOK BOOK 


2 5 * 




HOME COOK BOOK. 


252 


SWEET PICKLES. 


SWEET PICKLE. 

Mrs. J. J. Barker. 

* 

Three pounds of fruit, one pound of brown sugar, one pint of 
vinegar. Spice to taste ; cinnamon, cloves and nutmeg unground. 
Boil until thick. 

SWEET PICKLES. 

Mrs. C. W. R. and Mrs. E. B. Hamm. 

To seven pounds of fruit add four pounds of sugar, one quart 
of vinegar, one ounce of cinnamon, one of cloves. Boil the 
sugar and vinegar for three mornings, and pour upon the fruit 
boiling hot each morning. The fourth morning put the fruit on 
with the vinegar and let them simmer together, or boil again if 
necessary. 

PICKLEI) CHERRIES. 

Mrs. E. B. Hamm. 

One peck of cherries, one quart of vinegar, four pounds of 
sugar. Heat the sugar and vinegar together, strain it, then cook 
the fruit in it until done. 

PLUM PICKLES. 

Mrs. J. R. Osborn. 

One peck of fruit, one quart of vinegar, six pounds of brown 
sugar, cinnamon, allspice and cloves to suit the taste. Boil 
vinegar, spices and sugar and pour over the plums three mornings 
in succession. 

SPICED GRAPES. 

M rs. J. R. Osborn. 

Five pounds of grapes, three pounds of sugar, one-half pint of 
vinegar, two teaspoons each of cinnamon and allspice, one-half a 





HOME COOK BOOK. 


2 53 


teaspoon of cloves. Pulp the grapes, boil the skins until tender, 
cook the pulp soft, and strain through a sieve; add it to the 
skins. Put in the spices, sugar and vinegar; boil thoroughly and 
then seal. 

SPICED CURRANTS. 

Mrs. M. A. Beach. 

Six pounds of currants taken from the stems, three pounds of 
sugar, one pint of vinegar, two tablespoons of ground cinnamon, 
two of cloves. Boil until thick, and then seal in bottles or glass 
cans. 

PICKLED PEACHES. 

Mrs. S. R. G. and Mrs. M. A. Beach. 

To six pounds of peaches, take three pounds of white sugar, 
and one quart of good cider vinegar. Stick into each peach one 
or two cloves and a little cinnamon. Boil the sugar and vinegar 
until the scum begins to rise, then boil the peaches in the liquid 
until they are done. If the syrup does not cover all of the 
peaches put in one half at a time. 

PEACH PICKLES. 

Allow one coffeecup of sugar to one pint of vinegar; let boil. 
Peel peaches and stick cinnamon buds in; let them cook tender 
in the vinegar. Put in glass jars; pour the syrup over and seal 
as canned fruit. 

A GOOD SUGGESTION. 

Mrs. C. Barker. 

Pickled peaches and preserves should be left uncovered for 
several hours, otherwise the steam will condense on the top, 
making the syrup watery. A thin paper or net may be put over 
to keep from flies. 

SWEET TOMATO PICKLES. 

Mrs. J. S. Norton. 

One peck of green tomatoes (sliced), six large onions ; put one 
teacup of salt over them. In the morning take two quarts of 
water, one quart of vinegar, and boil twenty minutes. Drain 




254 


HOME COOK BOOK. 


through a sieve; then take four quarts of vinegar, two pounds of 
brown sugar, half a pound of white mustard seed, two tablespoons 
of ground allspice, the same of cloves, ginger and cinnamon, half 
a teaspoon of cayenne pepper. Put all together and boil fifteen 
minutes. 

TOMATO JAM. 

Mrs. J. B. Baldy. 

Nine pounds of tomatoes, three pounds of sugar, one pint of 
vinegar, a little salt, two tablespoons each of cloves and cinnamon. 




PICKLES-SOUR. 


FRENCH PICKLES. 

Mrs. C. A. King. 

One colander of sliced green tomatoes, one of cucumbers, one 
quart of sliced onions, two good handfuls of salt. Let it stand 
twenty-four hours and then drain through a sieve. One-half an 
ounce of celery seed ; one-half an ounce of allspice ; one teacup¬ 
ful of white mustard seed; one-half of black pepper; one table¬ 
spoon of turmeric; one pound of brown sugar; two tablespoons 
of mustard ; one gallon of vinegar. 

GREEN TOMATOE PICKLE* 

M rs. E. B. Hamm. 

'Lake one peck of green tomatoes, one dozen common-sized 
onions, one dozen large cucumbers, one small firm head of cab¬ 
bage, a teacupful of salt. Chop first the tomatoes, put in the salt 
and drain off all the green water; next chop the cabbage and 
cucumbers separately; then mix all together, spice the vinegar 







HOME COOK BOOK. 


255 


and scald, and when cold pour over the tomatoes. The onions 
can be left out, if desired. 

CHOW-CHOW. 

Mrs. S. Parmelee. 

A small measure of onions, the same of beans, of tomatoes and 
cucumbers, one head of cauliflower, six peppers. Peel the onions, 
break the beans small, slice the tomatoes, and separate the cauli¬ 
flower; then place in strong brine over night. The cauliflower 
needs to be brought to a scald in milk, before placing in brine. 
One pound of English mustard, one cup of flour, one cup of 
sugar and one gallon of vinegar. This must be brought to a 
scald, then poured upon the pickles. All kinds of spices to suit 
the taste. 

CHOW-CHOW. 

Mrs A. L. White. 

One peck of green tomatoes, sliced; sliced cauliflower; cucum¬ 
bers, grated horse-radish, etc., etc.; one ounce of cloves, one- 
fourth of a pound of white pepper; one ounce of cinnamon, 
broken; three-fourths of a pound of mustard seed; one pound of 
ground mustard. After slicing the above, put them in a stone 
jar with a little salt between the layers, and let it stand twenty- 
four hours ; then drain off the water, put it in a porcelain-lined 
kettle, cover with vinegar and let it boil fifteen minutes. 

Wet the ground mustard with cold vinegar and stir in the last 
thing, and take immediately from the stove. It will be bitter if 
it boils after the mustard flour is added. Put in jars and cover. 

CHOW-CHOW. 


M rs. D. A. Collins. 

Fill a two-gallon jar with a mixture of small pieces of cauli¬ 
flower, some cucumbers, onions, radish pods, peppers, nasturtion 
seeds, green tomatoes, bits of horse-radish, etc. Cover with a 
strong brine and let it stand three days, then pour off the brine 
and put on boiling vinegar. Leave them in the vinegar a week, 



256 


HOME COOK HOOK. 


then take them out and add four ounces of Jamaica ginger, four 
of ground mustard, four of ground turmeric root, with vinegar 
enough to cover the pickles. In a few weeks it will be ready for 
use. 

MANGOES. 

M rs. J. M. Brown. 

Take green muskmelons, remove the inside and let them lie in 
weak salt over night with green tomatoes, little onions, and cu¬ 
cumbers ; then fill with little things, adding horse-radish, black 
pepper, spices and radish pods. Scald in vinegar, or boil the 
vinegar and pour over several times. 

CUCUMBER PICKLES. 

Mr*. B. D. Harris, Brattleboro. 

Fill a two-gallon stone jar with very small cucumbers, and cover 
them with boiling water and salt. The second and third morning 
boil the brine again and pour over them. The fourth morning 
take them out of the brine and put them into boiling water in 
which a piece of alum the size of an egg has been dissolved, and 
let them remain twenty-four hours. The fifth and sixth days 
cover with boiling vinegar well spiced, and let them remain in it 
until used. 

CUCUMBER PICKLES. 

Mrs. E. Chapin and Mrs. V., Albany, N. Y. 

To one bucket of water, add one quart of coarse salt; put the 
pickles in salt and stand three days, then pour off the brine, boil, 
skim and pour over the pickles again boiling hot. 

Let them stand three days, boil again, skim and pour ov.er, and 
let them stand another three days; then take out the pickles and 
pour over them boiling hot water, and let them remain over night; 
wipe them dry and put in your jar. Boil as much vinegar as you 
think it will take to cover them. Put in green peppers, 
onions, black pepper corns ; allspice and a bit of alum. Pour the 
vinegar over boiling hot, put on weights and cover up tight. 




HOME COOK BOOK. 


257 


PICKLED CABBAGE—RED. 


Marianne. 

Quarter small, firm heads of red cabbage and lay them in ajar, 
sprinkling salt over them, and let them lie all night. In the morn¬ 
ing shake off the salt from the leaves and pour hot vinegar over 
it. Let it remain in this for three or four days, then spice 
vinegar with white mustard seed, pepper cQrns, cloves, allspice 
and cinnamon, and pour over the cabbage. 

ENGLISH PICALILLY. 


Mrs, A. W. Barlow. 

One peck of green tomatoes, half a peck of onions, half a 
peck of cucumbers, half a peck of cauliflower, and beans together ; 
half a cup of grated horse-radish, one-fourth pound of whole 
peppers; one ounce each of cinnamon and cloves, three-fourths 
pound of mustard seed. Slice the tomatoes, onions, etc., sprinkle 
with salt and let stand over night; drain all the water from them, 
put in a kettle with spices, cover with good vinegar, and boil 
fifteen minutes. Wet one pound of fine mustard with cold vin¬ 
egar, and stir in. Let it just come to a boil, and take from the 
fire immediately. Cauliflower must be steamed. 


MUSTARD PICKLES. 

Mrs. Hartwell Osborn. 

One half a bushel of green tomatoes ; four hundred three and 
four inch cucumbers; six or eight cauliflowers; one peck of string 
beans; one pint of Cross & Blackwell’s onions; six or eight 
green peppers ; two ounces of cloves, and two of cinnamon ; one- 
half a pound of whole pepper, one-fourth pound of ground 
pepper ; one-half of white mustard seed ; two of Coleman’s ground 
mustard; one-half a pound of sugar; ten cents’ worth of tur¬ 
meric ; two gallons of good vinegar. 



25 « 


HOME COOK BOOK. 


After slicing and so forth, sprinkle with salt in layers, let them 
stand over night, and drain them in the morning. Cook the 
cauliflowers an hour in half vinegar and water. Cook the cucum¬ 
bers one-half or three-quarters of an hour, the tomatoes twenty 
minutes. Steep the spices (except the whole pepper, ground 
mustard and turmeric,) in vinegar, and strain into the vinegar the 
pickles are to be mixed in. 

Take a tin wash-boiler, that is used for this purpose only, and 
put in a layer of each of the above named articles, scattering in 
the turmeric, whole peppers and onions, (with the vinegar the 
onions are in,) and pour over the spiced vinegar. 

Stir the ground mustard in cold vinegar, and put it over the 
pickles, cover up close and put over the fire to scald. Stir them 
from the bottom of the boiler, or they will soon burn. When 
thoroughly scalded they are ready to come off, and be put away 
for winter use. 








HOME COOK BOOK 


259 




26 o 


HOME COOK BOOK. 


DRINKS. 


EA should be kept in boxes lined with lead and fine paper, or in per- 
~£) fectly tight glass or tin cans, as otherwise it loses its flavor. The 
best teas are generally the best economy, and needs less for making the 
proper strength. The very best tea will lose its choice flavor if made with 
unboiled water, and should be poured on the tea boiling hot. Tea should 
not stand long after it is made before sending to the table. 

Coffee is best if immediately after roasting, and while warm, the 
white of one egg to one pound of coffee is mixed well with It. This coats 
each berry with the albumen, and preserves the aroma of the coffee when 
it is to remain some time before using. Coffee should be kept, in cans 
which can be tightly covered. 


TEA. 

Let the water in the tea-kettle just come to a boil; have ready 
a small tin tea-steeper that will hold about a pint of water. Pour 
into the tea-steeper a very little boiling water, then put in tea, 
allowing one teaspoonful of tea to each person. Pour over this 
boiling water, until the steeper is a little more than half full* 
cover tight and let it stand where the water will keep very hot, 
but not to boil. Let the tea infuse for ten or fifteen minutes, and 
then pour all into the tea urn, adding more boiling water, in pro¬ 
portion of one cup of water for every teaspoonfubof dry tea 
which has been infused. Have boiling water poured in a water 
pot, and weaken each cup of tea as desired. Spring water is best 
for tea, filtered water is next best. Do not use water for tea that 
has boiled long. 






HOME COOK BOOK. 


26 l 


TEA A LA RUSSE. 

Have ready fresh juicy lemons pared and sliced. As you pour 
out the tea put a slice of lemon in the bottom of each cup and 
sprinkle on a little white sugar, then pour the tea hot and strong 
over. Some prefer the peel of the lemon left on. You may thus 
have it prepared both ways, and leave the choice to your guests. 
This preparation of tea should be drank clear and well sweetened. 

ICED TEA. 

This should be served in a goblet, and is prepared by putting 
in the glass pounded ice and fdling up with clear, strong tea. 
Iced tea, a la Russe, is made by adding the juice of half a lemon 
and sugar to sweeten. 

COFFEE. 

Cleanse the coffee, dry and roast the berries evenly, but quickly, 
until they are browned to the centre and of a dark chestnut color. 
Grind as you want it fresh, keeping the rest in a closely covered 
glass can. Allow one heaping tablespoon of ground coffee for 
every person, and one or two over. Mix with the grounds a part, 
or the whole of an»egg, according to the amount of coffee used. 
Scald the coffee pot well before using, then put in the coffee and 
pour over half as much water as will be used. Let the coffee 
froth up, stir down the grounds and let the coffee boil for about 
five minutes. Then stand the coffee pot where it will be hot, but 
not boil, for five or ten minutes. 

Mocha is the richest and most delicate flavored coffee. Old 
Government Java is an excellent coffee.and more economical than 
Mocha. An excellent authority in coffee making allows to one 
pound of Mocha coffee five quarts of water made after the above 
recipe. 

COFFEE. 

Mrs. Barlow. 

'Take one-third Mocha and two-thirds Java coffee; allow one 
pound for twenty persons. Mix this amount with one egg and 
wet with a little cold water. Let stand several hours before 
18 





262 


HOME COOK BOOK. 


boiling; pour sufficient boiling water over for use, and let boil 
fifteen or twenty minutes. Set aside a few minutes to settle 
before using. 

CAFE-AU-LAIT. 

Pour into a clean coffee urn the same quantities of clear strong 
coffee £fhd of fresh milk boiling hot, pouring in these alternately 
and stirring gently together. Cover the urn and let it stand 
where it will keep quite hot for about five minutes. Whip to a 
froth the whites of two or three eggs and stir with these a table¬ 
spoon of white sugar. Sweeten each cup of coffee as you pour 
out. 

MERINGUED COFFEE. 

Make a rich fine coffee, strong and clear, as you pour into the 
cups put in the sugar and the desired quantity of boiling milk. 
Have ready some fine whipped cream, lightly sweetened, and 
heap a spoonful of this on the top of each cupful of coffee as you 
serve. 

CHOCOLATE. 

To four tablespoons of grated chocolate allow one quart of 
water; mix, until free from lumps, with a little cold water, and 
then boil for fifteen minutes; then add one quart of rich milk, 
let it boil; sweeten to the taste. Add cream if you wish at the 
table. 

RASPBERRY VINEGAR. 

Mrs. C. West. 

Put the raspberries in a jar; pour into it as much vinegar as 
will cover them. Let it stand a fortnight, and then strain it off. 
To every pint of juice add one-fourth of a pound of lump sugar. 
put it over the fire, but not to boil; skim it well, afterwards bottle 
and cork closely. 


RASPBERRY ACID. 

Mrs. C. Bronson. 

Take six pounds of raspberries; one quart of water previously- 
acidulated with two and a half ounces of tartaric acid. Pour it 





HOME COOK BOOK. 


263 


over the fruit, let it stand twenty-four hours, strain through a 
cloth; add one pound of loaf sugar to each pint of juice; leave 
it uncorked until fermented, and then bottle. This is all done 
cold. When it is used put two teaspoonfuls to a glass of water. 

RASPBERRY VINEGAR. 

Miss Sarah Page. 

To six quarts of raspberries add three quarts of vinegar. Let 
it stand twenty-four hours, then squeeze the berries; add to the 
juice nine pounds of sugar, scald and bottle. 

SPICEI) BLACKBERRY SYRUP. 

Mrs. P. H. Birckhead. 

Squeeze the berries, strain, put to boil and skim well. To 
every quart of the juice put one pound of sugar, one teaspoon of 
mace, two of cinnamon, two each of cloves and allspice; boil all 
together fifteen minutes, then add one gill of good brandy. 

BLACKBERRY WINE. 

Mrs. A. L. White. 

To four quarts of berries put one quart of boiling water; let it 
stand twenty-four hours in a stone jar, then drain the liquid from 
the fruit; add one and a half pounds of sugar; bottle it. It will 
be ready for use in three months. 

MULLED WINE. 

M rs. Standart. 

For one tumbler one egg, one-third of a tumbler of \yater and 
one-third of a tumbler of wine Boil wine and water together ; 
while boiling add the eggs and sugar; grate nutmeg on the top. 

SPICED BRANDY. 

Mrs. C. Bronson. 

One quart of good brandy, one pound of loaf sugar, one ounce 
of nutmeg, two ounces of cinnamon a little bruised. Put all 
together in a large bottle and shake well. Dose . one teaspoonful 
three times a day. 



264 


HOME COOK BOOK. 


LEMONADE. 

Allow three lemons to one quart of water, with six tablespoons 
of sugar. Cut the lemons in half. Put the sugar in the pitcher; 
squeeze the lemon-juice on the sugar, and then cut the lemon in 
thin slices and put with the juice and sugar. When all are in the 
pitcher stir well together, and let the lemons stand a little while, 
then put in the proper proportion of water with pounded ice. 
Stir again hard and fast, and then serve. 

CURRANT SHRUB. 

H. S.C. 

Strained currant juice one pint to one pound of sugar; boil 
together for fifteen minutes. When cool add one wineglass of 
brandy to a pint of the syrup. Bottle and cork tight, and keep it 
in a cool place. 

CURRANT WINE. 

Mrs. A. H. J. 

To every gallon of currant juice add two gallons of water and 
ten pounds of sugar. Let it stand in an open jar until it fer¬ 
ments, and, when done fermenting, bottle and cork tight. Keep 
in a cool place. 

CHERRY CORDIAL. 

To one gallon of the juice of cherries put two pounds of sugar. 
Boil together and add one pint of best brandy to one gallon. 
When cold bottle. 

LEMON BEER. 

Two pounds of sugar, one ounce of tartaric acid, one lemon, 
one ounce of ginger root, and one teacup of home-made yeast. 
Slice the lemon and pour upon all the ingredients, excepting the 
yeast, two gallons of boiling water, and let it stand until warm, 
then add the yeast and let it stand where it will keep warm for 
several hours. Then bottle and cork tightly. It will be ready 
for use in two days. 




HOME COOK BOOK. 


265 


BEER. 

One pint of molasses, one tablespoon of cream of tartar, one 
ounce of ginger, one pint of yeast and six quarts of water; mix 
and let it stand twelve hours before bottling. 

EGG NOG. 

Take the yolks of eight eggs, beat them with six large spoonfuls 
of pulverized loaf sugar; when this is a cream add the third part 
of a nutmeg grated; into this stir one tumblerful of good brandy, 
and one wineglass of good Madeira wine ; mix them well 
together, have ready the whites of the eggs beaten to a stiff froth, 
and beat into the mixture; when all are well mixed add three 
pints of rich milk. 

ICED PUNCH. 

To one glass of wine or whiskey add one-half a glass of ice- 
water, to this add the white of one egg whipped stiff with sugar, 
a little mint and pounded ice. Mix well together, and is to be 
drank ice cold. 

MILK PUNCH. 

Have one quart of very fresh milk boiling hot, also the yolks of 
four eggs beaten well, and four tablespoons of powdered sugar 
which has been mixed with two glasses of sherry wine. Pour 
this into a pitcher, and then mix with it the boiling milk, stirring 
quite rapidly all the time. Turn this mixture back and forth 
from one pitcher to the other several times. Spice to taste with 
nutmeg and serve as hot as possible to drink it. 






266 


HOME COOK BOOK. 




















HOME COOK BOOK. 


267 


THE SICK ROOM. 


NEATNESS and order are prime elements of sick-room comfort. 

Furniture disarranged, bed clothes disordered, or towels or wear¬ 
ing apparel lying about on the lounges or chairs, or hanging in sight, are 
wearisome discomforts, and have a disturbing effect upon the sensitive 
nerves of an invalid. The furniture should be neatly placed, and flowers 
and cheerful objects tastefully arranged for the eye to rest upon. Xo 
medicines should be in sight, and when the invalid has used a spoon in 
taking these, it should be immediately rinsed in clear water and cleaned 
for future use. The food should be neatly and tastefully served, and the 
napkins fresh and glossy. Many housekeepers possess a sick-room service 
of china of fine quality and choice shape, which is an excellent plan. This 
consists of a small tea or coffee urn, holding but one cup, with a small 
cream pitcher and sugar holder, cup, saucer and plate, with a flat oval dish 
for toast, oysters or other food. When the patient can sit up in bed a flat 
•wooden tray, resting on a slender frame with legs about six inches in 
length, is excellent to place before an invalid in serving meals. When the 
patient is too ill to be raised, liquid foods may be given in a little white 
china boat with a covered spout 


Beef Sandwich. —Scrape one or two tablespoons of raw beef from a 
choice tender piece; season it with pepper and salt and spread it on a thin 
slice of bread, buttered or not, as preferred. Fold the bread, cut off the 
crust and divide the slices in pieces of uniform size .—In the Kitchen. 

Beef Juice. —Put a piece of thick steak on a gridiron over the coals, 
and when heated sufficiently to free the juice, squeeze it in a lemon 
squeezer. This is excellent for an invalid. It may be taken from a spoon 
or eaten with rice .—In the Kitchen. 

Beef Tea.— One pound of beef, juicy and free from fat; to this add 
one pint of cold water and two teaspoons of salt; cut the meat in pieces 





268 


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anti let it stand in the water an hour; then put on the fire, heat slowly, and 
when it has reached the boiling point, strain and season to taste. 

Fooi> for Invalids. —Cut lean meat into small pieces, adding a little 
salt, then introduce them into a wide mouthed bottle corked tightly and 
place in a kettle of cold water, heating it gradually until it boils. After a 
few hours digesting in this way, the juice is drawn off and constitutes one 
of the most concentrated forms of nourishment. 

Chicken Broth.—C lean a chicken, take one-half, pour on it one quart 
of cold water and a little salt, put in a spoonful of rice, boil two hours very 
slowly and tightly covered; skim it well; just before using it put in a little 
chopped parsley. 

Corn Meal Cruel. —Put over the tire a quart of water in a fresh clean 
dish; salt it and let it come to boiling heat; mix two tablespoons of corn 
meal (the white meal is best) with a little cold water, to a smooth thin 
paste, and then stir into the boiliug water. As the scum rises remove it, 
and when the gruel is clear and done, which will be in fifteen or twenty 
minutes, serve. It should Ik* made fresh and not allowed to stand from 
one meal to another. 

Farina Gruel.— Stir two tablespoons of the fine farina, prepared by 
the Boston City Mills, into three tablespoons of milk until the mixture is 
smooth. Pour this then into a pint of boiling water, stirring it well until 
thoroughly cooked. When it is taken from the fire add one cup of sweet 
milk or cream and a pinch of salt. 

Arrowroot Wine Jelly.— One cup boiling water, two heaping tea¬ 
spoons of arrowroot, two of white sugar, one tablespoon of brandy or 
three of wine; a little cinnamon and bitter almonds add much to the 
flavor. Have cup of water boiling, mix all other ingredients together, wet 
with a little cold water and stir in; when thick pour in moulds and cool. 
This is particularly desirable for bowel difficulties. 

Not risiiing Jelly for Invalids.— One pint port wine, 2 ounces 
isinglass, 2 ounces white sugar candy, 1 ounce gum arabic and half a nut¬ 
meg grated; these ingredients to be put in a jar, and the jar to be put in a 
kettle of warm water and allowed to boil until all is dissolved. It must be 
stirred continually but need not be strained. When it is cold it will be 
firm. A piece about the size of a nutmeg may be taken at any time. 

Bice Jelly.—B oil a quarter of a pound of the best rice flour, with 
half a pound of loaf sugar in a quart of water, until the whole becomes one 
glutinous mass; strain off the jelly and let it stand to cool. This prepara- 







HOME COOK BOOK. 


269 


tion may be flavored with rose-water, orange dower-water or lemon-juice, 
as may best suit the palate of the patient or as directed by the physician. 

Fine Milk Punch. —Pare off the yellow rind of four large lemons and 
steep it for twenty four hours in a quart of brandy or rum; then mix with 
it the juice of the lemons, one and one-half pounds of loaf sugar, two 
grated nutmegs and a quart of water; add a quart of rich unskimmed 
milk made boiling hot, and strain the whole through a jelly bag. You 
may either use it as soon as cold, or make a larger quantity (in the above 
proportion) and bottle it. It will keep several months.— Mrs. Istlie. 

Wine Whey. —Heat half pint of sweet milk; as it reaches a boiling 
point pour best port wine in slowly until it curdles; do not stir it;,strain 
the whey from the curdle, and sweeten to taste; this gives the full nour¬ 
ishment of the milk and wine, and can be taken a little at a time in the 
most extreme cases of sickness.— Mrs. Barlow. 

Panada. —Place six or eight nice crackers in a bowl, sprinkle a little 
cinnamon and sugar over (or nutmeg), a little salt; pour enough boiling 
water over to cover; let stand half an hour before use; eat from the bowl 
if preferred; add a little wine. 

Milk Punch. —One goblet milk, sweeten two tablespoons best brandy, 
stirred in if patient is not too reduced; add one egg beaten with sugar, 
then add brandy, and last the milk. 

Panada. —Cut two slices of stale bread, half an inch in thickness, cut off 
the crust; toast them a nice brown, cut them into squares of two inches in 
size, lay them in a bowl, sprinkle a little salt over them and pour on a pint 
of boiling water. 

Pleasant Drink in Fever.—A tablespoon full of grape or currant 
jelly put in a glass; dissolve it in hot water and then till up the glass with 
pounded ice. ^ 

Cough Remedy.— Pour half a pint of water on one quarter of a pound 
of gum arabic; when dissolved add one-quarter of a pound of sugar and 
half a gill of lemon juice; let it simmer for five or ten minutes then bottle 
and cork. When taken water may be added This is a most soothing 
syrup for a throat irritated by a hacking cough.— Dr. Burtin , Paris. 

The Best Cough Syrup.— One ounce of hoarhound leaves and blos¬ 
soms, one ounce each of spikenard root, camfrey root, sunflower seed and 
elecampane. Put all in water, and boil one hour in water enough to have 
a quart remaining after it has boiled, and has been strained. To this add 



HOME COOK BOOK. 


2 70 


one pound of loaf sugar, boll it again for a little while and add a little 
brandy, and bottle it. Dose: a tablespoonful three times a day. Has been 
thoroughly tested. — Mr*. 0. C. Smith. 

An Excellent Recipe for Hoarseness. —At uiglit before going to 
bed, have ready a pint bowl, into which you have squeezed the juice of 
half a lemon, add to this one teaspoonful of glycerine, and one or two 
tablespoons of good whisky or best brandy, pour over boiling water, 
sweeten well with loaf sugar and drink very hot.— Mrs. Jermain. 

For the Whooping Cough. —Onions and garlic sliced, of each one gill; 
one gill of sweet oil; stir them in the oil in a covered dish; strain and add 
one gill of honey; one-half an ounce of paregoric; one-half an ounce of 
spirits of camphor. Bottle and cork for use. Dose: one teaspoonful three 
or four times a day.— Mrs. II. J. Raffen*pcrger. 

For-Croup. —Wring cloths out of hot water, as hot as possible, and put 
around the throat and cover well. Change two or three times. If this 
does not relieve, give an emetic. If the child is suffering with a severe at¬ 
tack, give the emetic at once; apply hot water to the throat and rub the 
chest with sweet oil or lard, and soak the feet in hot water and cover well 
with woolen, when taken out of the water. 

For Sore Throats. —Cut slices of salt pork and simmer a few moments 
in hot vinegar, and apply to the throat as hot as possible. When this is 
taken oft, as the throat is better, put a bandage of flannel around. A gar¬ 
gle of borax and alum dissolved in soft water is excellent to be used fre¬ 
quently. 

Salve for Chilrlains. —Try out nicely a little mutton tallow’; into this 

V V 

while melted, (after it is nicely strained) put an equal quantity of coal oil. 
Stir well together until it cools. 

Sure Remedy for a Felon. —Take common soft soap and stir in air 
slacked lime, until of the consistency of glaziers’ putty. Make a leather 
thimble, fill with the composition and insert the finger therein. 

For Headache. —For sick headache induced by bilious derangement, 
steep five cents’ worth of senna and camomile flowers in a little water, to 
make a strong decoction and take. It has been tried successfully in various 
cases. A strong solution of carbonate of soda is also good for headache 
induced by biliousness; drink little at a time and often. 

Toothache. —Apply chloroform to the nerve of the tooth, by means of 
a quill tooth pick. Chloroform is so volatile that when introduced through 
cotton it seldom reaches the nerve. 




HOME COOK BOOK. 


2/1 


Toothache. —Touch a piece of cotton which you are to apply to the 
nerve of your tooth, to a cork on which is poured a drop of carbolic acid; 
insert in the cavity of tli§ tooth. A sure and immediate cure of toothache. 
If the first application is not effective apply again. Be careful not to let 
the carbolic acid touch the lips or tongue, as it will burn them. 

Earache. —A little black pepper in some cotton dropped in sweet oil is 
said to be the quickest remedy known for the earache. 

Cure for Neuralgia. —Tea from the leaves of the common thistle 
boiled down and made quite strong, is said to be an excellent remedy for 
neuralgia. The leaves should also be macerated and used on the parts af¬ 
fected as a poultice. Said to be a permanent and sure cure.— Semi-Tropical 
Magazine. 

Excellent Liniment for Sprains or Bruises. —Two ounces gum 
camphor, eight ounces alcohol, one ounce organum, one ounce amber, one- 
half ounce oil spikenard, three ounces laudanum, four ounces sweet oil, 
eight ounces hartshorn, one ounce spirits turpentine.— Mr*. Barney. 

An Excellent Deodorizer. —To purify sick rooms of any foul smells, 
put one tablespoonful of bromo chloralum to eight of soft water; dip cloths 
in and hang up to evaporate. 

The surface of anything may be purified by washing well and then rub¬ 
bing with a weakened solution of bromo chloralum. 

This will also purify the breath which is offensive from teeth, by insert¬ 
ing a solution of bromo chloralum upon cotton in the tooth, and rinsing 
the mouth with a weaker solution three or four times a day. 

Cholera Medicine. —Tincture of opium, spirits of camphor, tincture 
capsicum, each one fluid ounce; purified chloroform three fluid drachms, 
and sufficient stronger alcohol to make five fluid ounces. Each fluid 
drachm or teaspoonful contains about one hundred drops, being about 
twenty of each ingredient. Dose for adults, one teaspoonful. 

Cholera Remedy. —One tablespoon of salt; one teaspoon of red pepper 
in a half pint of water. This will act as a powerful emetic.— Mr*. C. 

Antidote for Poisons. —In all cases evacuate the stomach by an emetic 
at once. 'When vomiting has taken place, warm water or warm mucilag¬ 
inous drinks should be given copiously. The best emetics are ground 
mustard, a large tablespoonful in a tumblerful of water or powdered alum, 
half ounce doses, and tartar emetic, one or two grains. When prostration 
exists, stimulants should be resorted to. When convulsions continue, 
apply mustard plasters to the feet. Two gills of sweet oil, swallowed 



272 


HOME COOK HOOK. 


instantaneously after taking poison, are said to neutralize every form of 
vegetable or mineral poison.— Semi-Tropical Magazine. 

Poisoning by Ac ids. —In cases of poisoning by sulphuric, nitric or any 
other acrid acid, give tepid soap-suds in great abundance. After every fit 
of vomiting or when the pain increases, give magnesia, a spoonful in a cup 
of water. If magnesia is not at hand, use, instead, chalk wood-ashes or 
soda, diluted in the same manner. 

Alkaline Poisons. —To counteract the effect of an alkaline poison, such 
as pot or pearl-ash, ley, salts of tartar, corrosive spirits of sal-amoniac, un¬ 
slacked lime, etc., administer half a tablespoonful of vinegar in a wine¬ 
glass of water every five minutes. 

False Mushrooms. —For poisoning from false mushrooms or “toad¬ 
stools,” finely powdered charcoal made into a paste with sweet oil is said 
to be an excellent remedy. An emetic should, however, be administered 
in the first place. 

Arsenic. —The best antidote for arsenic is liquid acetate of iron. If 
you cannot obtain it of the druggist, prepare it by mixing a hot solution of 
copperas in water, with a hot solution of twice ns much carbonate of soda. 
Strain the whole through a muslin, and stir the thick mass which remains 
on the cloth in strong vinegar (in the proportion of two tablespoons to a 
half tumbler of vinegar). Give a tablespoonful every ten minutes. 

Fresh blood is said to be a capital antidote for arsenic; calf’s blood is 
best, but fowl’s blood will answer, where this is not so easily obtained. 
Dose: two tablespoonfuls of blood to each grain of arsenic taken. It must 
be stirred to prevent coagulation, drank slowly, and the patient should try 
to retain it as long as possible. 

Soap suds, white of eggs and milk are also recommended. 

Strychnine. —To counteract strychnine and cause it to be ejected by 
vomiting, (if it has not been taken more than a half hour), pour down the 
throat one-half grain of nitrate of soda every twenty minutes ilutil vomit¬ 
ing takes place. The patient will sleep about forty hours and waken all 
right. The sensations of strychnine poisoning are, first, slight pains in 
back of the head, then extreme cold in toes, traveling up to the knees; 
then cold in fingers following up. 

Corrosive Sublimate —For corrosive sublimate give white of eggs as 
quickly as possible, and also for virdigris and all other poisons derived 
from copper. Sulphuret of iron is also an excellent antidote to the poisons 
of copper, lead and other metals. 





HOME COOK BOOK. 


2 73 


Nitrate of Silver. —To neutralize the effect of nitrate of silver or 
lunar caustic, give common salt dissolved in water in large quantities, and 
afterwards mucilaginous drinks. 

Antimony—I s best counteracted by a decoction of gall-nuts or oak bark, 
copious draughts of strong coffee without milk, and mucilage. 

Tin. —Poisoning by tin sometimes occurs from sour food being left in tin 
vessels. Remedies are white of eggs and milk. 



HOME COOK BOOK. 


2 74 


MISCELLANEOUS. 


Plants. —Plants will grow rapidly by using the following: One peck 
land plaster, one peck ashes, three ounces green copperas, three of saltpetre; 
mix the whole thoroughly, and sprinkle a teaspoonful over plants once a 
week. 

To Guow Hyacinths in Glass. —Fill the glasses with soft water so as 
nearly to touch the bulb. Exclude the light totally from them for five 
weeks, by which time the glass ought to be full of roots; then place them 
where they will have plenty of light and equal temperature. Do not change 
the water while they are in the dark; when exposed to the light, pour out 
half the water in each glass once a week, and fill up with fresh water the 
same temperature as the room.— Mrs. C. Barker. 

To Preserve Autumn Lkavks. —Have a board about eighteen inches 
square; lay over it two or three thicknesses of yellow paper. Have a warm 
fiat-iron and a cake of yellow wax; place a leaf on the paper, pass the iron 
over the wax, and iron the leaf on both sides until dry. The iron must 
not be so hot as to make a hissing sound on^the leaf. After ironing several 
leaves there will be so much wax on the paper that to iron the leaf on one 
side will be sufficient .—In the Kitchen. 

To keep Cut Flowers Fresh. —Put soda or salt in the water in your 
vase. If fresh water is put in each day they will keep fresh for a longtime. 

To Revive Withered Flowers. —Take them from the vase, throw out 
the cold water, and replace it with hot water in which you can hardly hold 
your finger; put in the flowers immediately. The effect is wonderful .—In 
the Kitchen. 

Violet Perfume. —Put half an ounce of arrowroot, broken in small 
pieces, in a bottle with two ounces of alcohol; cork it tight and shake well. 
After four or five days a few drops of this on a handkerchief will leave the 
odor of fresh violets .—In the Kitchen. 

Cologne Water. —One drachm of the oil of lavender, one of the oil of 
bergamot, two of the oil of lemon, two of the oil of rosemary, fifty drops 






HOME COOK BOOK. 


2 /^ 

• 

of the tincture of musk, eight drops of the oil of cinnamon, eight of the 
oil of cloves, one pint of alcohol. Cork and shake well.— Marion Harland. 

To Remove Sunburn, Etc. —One pint simple tincture of benzoin,j and 
sixteen of distilled water. Rathe the skin with this twice a day.— Mrs. C.> 
Adrian , Mich. 

To Raise the Pile of Velvet. —Hold over boiling hot steam, with the 
wrong side of the velvet towards the steam, then pass the back of the vel¬ 
vet across a hot iron. 

Tooth Powder. —Twenty cents’ worth of gum myrrh, six cents’ worth 
of prepared chalk, six cents’ worth Orris root, and six cents’ worth of 
Peruvian bark.— Mrs. P. II. Birckhead. 

Cold Cream. —Two and a half ounces of spermaceti, one ounce of white 
wax, ten ounces of oil of sweet almonds, and two ounces of rose-water. 
Melt over hot water and turn into a dish, and beat or stir until a white 
cream is formed, free from lumps. Then add by degrees the rose-water, 
stirring it thoroughly: the more it is leaten the better.— Mrs. Carrington. 

Lip Salve. —£)ne ounce of white wax, one ounce of spermaceti, one of 
camphor, one of olive oil, one of almond oil, one of glycerine. Melt these 
together and stir until cool.— L. E. Sizer. 

All kinds of'poultry and meat are said to be cooked quicker by adding a 

little vinegar or lemon to the water in which they are boiled. Tainted 

meats, if cooked in this way, will lose their taste and odor. 

% 

A Suggestion.— Codfish skin is a good substitute for eggs in settling 
coffee. To prepare it for use. pick off every particle of the fish, scrape it 
on the outside, then rinse it in cold water, cut into pieces an inch square, 
and dry it. One piece is sufficient to settle coffee enough for four or five 
persons.— Mrs. J. M. Gloyd. 

Brine for Butter.— Make a brine of salt, strong enough to bear an 
egg; boil and skim until clear. This will keep butter sweet all the year.— 
Mrs P. II. Birckhead. 

A Cheap Ice Pitcher.— The following simple method of keeping ice 
water in a common pitcher is worth knowing: A layer of cotton batting 
between two sheets of brown or letter paper, about half an inch in thickness. 
Fasten the ends of paper and batting together, forming a circle. Sew or 
paste a crown over one end like a stovepipe hat minus the brim The box 
must be taller than the pitcher, which should set down over it, the edges 
on the table so as to exclude the air. 



2/6 


HOME COOK BOOK. 


_ • ___ — 

Dry Skin, Chapped Hands, Etc. —One ounce simple tincture of ben¬ 
zoin, four of glycerine.— Mr*. C. 

To Prevent Calicoes from Fading. —Make a strong solution of salt, 
allowing half a pint of salt to a quart of water. While hot put the material 
in and let it lie for a time, then take out and wash as usual. This is good 
to set the color of all calicoes, linens, and the fancy-colored stockings 
which arc liable to fade. 

To Wash Black Calicoes and Percales. —Wash as other calicoes, 
and to the rinsing water, which should be soft water, add one-half a teacup 
of salt to a pail of water. Add salt to the starch, or, what is better, rinse 
them in warm soft water, in which gum arabic or fine glue has been dis¬ 
solved, and to this add a little salt to prevent the color from running. 

To Clean Black Dresses. —Dissolve a piece of borax in warm soft 
water and apply this to the goods with a brush; press them while damp on 
the wrong side, over a flannel cloth. 

To Clean Black Silk. —Boil black kid gloves and sponge the silk 
with the water. Colored silks may be sponged in water in which kid 
gloves of the same color has been boiled. 

To Clean Silks.— One-fourth of a pound of honey, the same of soft 
soap, two wine glasses of alcohol, two gills of boiling water; mix and let 
it stand until lukewarm. Apply with a sponge or brush, then rinse in cold 
water and hang up without ringing. Iron while damp. — Mr*. ./. S. Norton. 

To Clean Kid Gloves.— Draw the gloves on the hand and wash it with 
a piece of flannel which has been wet with milk, and rubbed with a piece 
of hard soap of any kind. Wash a part of the glove at a time, and when 
all is finished pull the glove and put it in the glove box.— Kitty. 

To Bleach Muslins. —For forty yards of muslin have one pound of the 
chlorate of lime. Dissolve in warm water, let it settle and strain it care¬ 
fully, add this to a tubful of water, a little warm if you choose. Let the 
muslin lie in this solution for twenty minutes, working it constantly that 
the air may pass through it freely, and that it may bleach evenly. 

To Restore Color. —Colors destroyed by acids may be restored by 
applying ammonia, and after it chloroform.— Mr*. Oeo. K. Pomeroy. 

To Remove Mildew. —Take soft soap, rub on the spots and expose to 
the sun. Repeat this two or three times. 








HOME COOK BOOK. 


277 


Another.—R ub with soft soap and cover with chalk, and expose to 
strong sunlight. — Mr*. Geo. E. Pomeroy. 

Fruit Spots. —These may be removed by pouring boiling water through 
them before washing. This is also a good way to take out coffee and tea 
stains from table linen. 


To Take Out Sewing-Machine Oil. —Wash with cold water and soap. 
Hot water sets the stain. 


To Remove Spots from Furniture.— Half the quantity of vinegar as 
of sweet oil, and one-fourth the quantity of turpentine. Mix well together 
and rub on with a flannel cloth. 


To Remove Paint from Glams. —Make a solution of soda in hot water, 
and wash the glass with flannel dipped in this. 

To Clean Oil-Cloths. —Oil-cloths should be washed with soft flannel 
cloths and lukewarm water. After they are dry rub them over with a 
clean cloth wet with milk. -Memi-Tropical. 

To Clean Matting. —Wash the matting with clear warm soft water, in 
which about a pint of salt, to a pail of water, has been dissolved As you 
wash the matting wipe dry immediately. 

For Removing Grease Spots from Cloth or Carpets. —Half a bar 
of Babbit’s best soap, one ounce of saltpetre, one’of borax, and four quarts 
of soft water; dissolve all together over the tire; when nearly cold add live 
ounces of ammonia. Apply with a brush.— Mr*. B. B. Barney. 

To Remove the Rust from Steel. —Cover the steel with sweet oil, 
well rubbed on it; forty-eight hours after rub it well with unslacked lime, 
finely powdered, until all the rust disappears.— Mr*. G. West. 

Iron Rust.—S oak in buttermilk with a handful of grated horse-radish 
added, for about twenty-four hours; then wash in clean water. 

Ink Stains. —To^emove the ink stains while the ink spot is fresh, satu¬ 
rate the cloth in milk. Let it lay in this for several hours, and then turn 
off and put again in fresh milk; rub well and the ink will disappear. If the 
ink has dried in the cloth, use salt and vinegar to soak it in. 

.Tavelle Water. —Invaluable for extracting stains, mildew, etc. One 
pound of chloride of lime; two of washing soda; two gallons of soft water. 
Pour one gallon of boiling water, to the ingredients to dissolve them, add¬ 
ing the cold water when dissolved .—Miss 1). E. Nile*. 

19 






278 


HOME COOK BOOK. 


Blueing. —One 1 ounce of pulverized Prussian blue; one-half of oxalic 
acid; one quart of soft water.— Mrs. (7., Adrian. 

Washing Fluid. —Two pounds of sal soda; tv\o pounds of unbleached 
lime; four gallons of soft water. Boil the water, then add the other ingre¬ 
dients and stir well. When settled pour the clear water into a jug. 
For washing have your clothes soaked over night. For a boiler two- 
thirds full of water, shave up one-fourth of a bar of soap, and when boiling 
put into the suds one-half a pint of the washing fluid, and then the soaked 
clothes. Boil them half an hour. Take them up and rinse them thor¬ 
oughly in clear water. A slight rubbing with the hand will remove any 
stains not already removed.— Mrs. E. liissell. 

Hahd Soap.— Put twenty pounds of sal soda, and five pounds of un¬ 
slacked lime, into twenty-five quarts of water, and let it boil two hours. 
Strain and add twenty pounds of clear grease. Boil for five minutes and 
.add eleven pounds of pulverized resin. Stir well together until thoroughly 
mixed.— Mrs. Cvrlis. ’ 

Toilet S<>\i*.— Eight pounds of sal soda and three pounds of unslacked 
lime in four gallons of soft water, boil two and one-half hours. Then strain 
and add seven pounds of clear grease, and boil until of the consistency of 
honey. Stir in eight ounces of glycerine at the last, and cool in earthen 
ware. Perfume with oil of almonds. This soap is very nice for keeping 
the hands smooth in cold weather.— Mrs. G. M. I*., Clinton , Mich . 

s 

Soft Soap.— Fifteen pounds clear grease, fifteen pounds crude potash. 
Dissolve the potash in hot water and add the grease. Add one pail of 
boiling water each day, and stir well until it is thin enough for use.— 
11. M. B. 

Ironing Starched Clothes. —Tie beeswax in a clean cloth and when 
ironing starched clothes rub this over the iron once or twice; rub the iron 
well before using. The wax will impart a gloss to the linen. 

To Make Starch. —Have the water boiling hard in your tea-kettle; also 
the quantity of starch wanted mixed smoothly with coM water in a clean 
tin pan; pour over this the boiling water, stirring briskly with a long- 
handled spoon; pour on the water until the starch is quite thick and clear, 
which will be the case if the water is boiling as you pour it on. Then set 
the pan on the stove and add a little salt and some spermaceti It is well 
to use a sperm candle by stirring it around in the starch a few times. Let 
the starch boil up and starch the clothes while it is as hot as can be used. 
When it is cold it is liable to be in flakes on the garment starched. Use 
the best satin gloss starch. 




HOME COOK BOOK. 


279 


Cold Starch. —Dissolve starch in clear cold water, add a little salt; dip 
the cloth to be starched in the thick starch water and then into a basin of 
clear w'ater. Lay over the garment to be ironed a clean muslin cloth (any 
old white muslin is good) and iron until partly dry; then take off the cloth 
and finish with the iron on the starched garment. Great care must be 
taken that the irons are clean and smooth in ironing, and particularly 
starched clothes. 

A paste that will keep sweet a year is made by dissolving a teaspoonful 
of alum in a quart of water; add to this sufficient Hour until as thick as 
cream. Stir in half a teaspoonful of powdered resin and half a dozen 
cloves to give it a pleasant odor. Have on the fire a teacup of boiling 
water; stir into this water the mixture of flour, resin, cloves and alum, 
stirring well all the time; in a few minutes it will be of the consistency of 
mush; pour into an earthen vessel, let it cool an'd keep in a cool place. 
When used, soften, if needed, with a little warm water. 

A Good Cement.—M ix plaster and alum with water and use in the 
liquid state. This is excellent for fixing the brass caps to lamps. 

Furniture Polish. —No. 1—shellac varnish, linseed oil, spirits wine, 
equal parts. No. 2—linseed oil, alcohol, equal parts. No. 3—linseed oil, o 
oz; turpentine, 2 oz; oil vitriol, £ oz. 

A bottle of pennyroyal, if left uncorked in a bed-room at night, is said to 
have the ellect of ridding the room of mosquitoes or any other troublesome 
winged insects. 

Cayenne pepper, strewn in the buttery or store-room, is said to be disa. 
greeable to ants and cockroaches; a rag saturated with cayenne, in solu¬ 
tion, if stuffed in a mouse hole, will prevent the intrusion of these trouble* 
some visitors.— >Scientific American. 

To rid the house of cockroaches or water bugs, that so frequently infest 
houses that have the convenience of hot and cold water, scatter powdered 
borax where they are the thickest, and use it plentifully; don't be discour¬ 
aged if fora few days it makes no difference, as they will soon be gone, 
never to return; should one or two appear in the course of a month or two, 
again try the borax and that will finish them.— Anna C. Mott. 

To keep Furs from Moths. —Tie them close in linen bags, before put¬ 
ting them into boxes or trunks. Or, whip them clean and put them into 
boxes and then wrap up closely in newspapers, and tie or puste securely. 
No aromatics are needed when put away in this manner.— Mrs. Geo. E. 
Pomeroy. 




2 So 


HOME COOK HOOK. 


To destroy Rios and Moths. —Prepare a strong solution of alum in 
water, and apply while warm with a painter’s brush to the cracks and 
crevices of the walls, the floors and beds. If applied thoroughly in .March, 
will not have to be applied again for bugs during the year, but moths 
should be attended to frequently during their season. It is easily procured, 
prepared and applied, and is sure destruction to these noxious vermin.— 
J/rs. Jermain. 

Ked Ants. —Wash and wipe thoroughly your safes and cupboards, then 
sprinkle on salt and rub well into the wood, not neglecting the cracks and 
crevices. This application properly applied, will relieve you of this an¬ 
noyance. 





HOME COOK BOOK. 


28l 


ORDER OF DINNER SERVICE. 


FURNISHING the following Rills of Fare, our work would he 
cD hardly complete without an explanation of the rules which should 
govern the housekeeper in such arrangements, or such deviations, as she 
may desire to make in these. Taking dinner as our basis, the rules given 
will, in this form, perhaps, best show the relation which various foods sus¬ 
tain to each other. The art of eating well, is that training of taste by 
which, in a proper selection of foods, which, while forming our highest 
gratification, subserves best the interest of our physical well-being. The 
idea of this meal, therefore, is to stimulate the appetite through a succes¬ 
sion of choice changes to a certain point from which we shall gradually 
decline with appetites satisfied but not satiated. 

It is this idea which will he observed in the fact, that no one will properly 
partake of 1 he same dish twice at the same meal. Such is the number of 
dishes served at a ceremonious repast, that few would care to do this, aside 
from the poor taste of delaying and deranging the order of systematic suc¬ 
cession in which they are served. It thus comes, that the first dish in 
order is generally the soup. The only deviation to this rule being oysters 
when served on the half shell, or the small crabs, which are the only dishes 
which may precede the soup; this is also the only course which is placed 
on the table before the guests come to the table. The best choice of 
soup, when there are many courses to follow, should he a clear bouillon , 
hut as this is not a clearly established law, the choice of soups may he left 
to the discriminating taste of the dinner giver. 

Fish follows next and will he generally served without vegetable's, the 
only choice in these being the white potato, steamed and served whole. 
Next in order will follow the heavier dishes, as the retires or large roasts of* 
meat, with the stronger vegetables, as parsnips, turnips, onions, etc. As 
an accompaniment to these, the choice will be between currant jelly or 
salad, of which one, not both, may he partaken. The vegetables with 
game, which follow' after the larger meats, should he the more delicate 
varieties; as rice croquettes, macaroni with cream, or oysters, mushrooms 
and boiled celery. Where game or poultry is not served whole, chicken- 
pie and the smaller dishes of meat, as game pates, mushrooms garnished 
with sweet-breads, etc., may follow' the larger meats, with the same choice 







282 


HOME COOK HOOK 


of entree* as with the larger kinds of game and poultry. Upon every din¬ 
ner table will be seen various small dishes placed immediately after the 
first remove of soup, which will be passed round after, or during every 
course; these are in French phrase termed hore-daruvres, and are intended 
to serve as appetizers, and of which very little will be partaken of at a 
time; they consist of anchovies, c&viarc, cucumbers, pickles, sweet and 
sour, pickled oysters, horse-radish, and olives, with many other dishes of 
the same in kind and character. The last mentioned—olives—is a favorite 
choice, as its peculiar flavor removes the taste of the food just eaten, and 
prepares it for the succeeding choice. Tin* sweet dishes, such as compotes 
of pears, and fruits which are sometimes partaken of before dessert, are 
termed entremets, and are often used in the family dinner as part of the 
dessert. 

Cheese will be eaten between the dinner and dessert, and is served after 
the table has been brushed, and before the dessert comes on to the table. 
Black German bread, white bread, ard hard crackers, are eaten with 
cheese. In England celery is served with cheese and eaten with bread and 
butter, but in America celery is the favorite choice in the tirst and second 
courses of dinner. 

For dessert, pastry will come first, then if pudding there be, this will 
be served immediately; many making a choice of but one of these. Then 
will follow ices, jellies, meringues, biscuit glace and cakes, with fruits and 
nuts at the last. A cup of clear strong coffee may now be served at the 
table or immediately after the guests assemble in the parlor. The last is the 
most approved mode and is becoming very generally practiced in the most 
polished circles. 

Dinner served in the Russian style, or a la Ru&ae, which is much in 
vogue at present, is the sending in of all irarm dishes after the guests are 
at the table. In this form, the meat is carved before sending to the table, 
and the vegetables, etc., in small dishes. Meats nor vegetables do not ap¬ 
pear on the table but as they are served to each person. The table will 
thus be more free for the elegant fancies with which the table may be 
adorned, and prevents the necessity of the many removes between courses 
of the larger dishes. In this form soup will be sent in the soup plates and 
handed to each guest, commencing with each end of the table, or at the 
left hand of the host and hostess, simultaneously. The same order will 
also be observed in the serving of each course. 

The luncheon, or ‘deyenner a la foarchelte, has taken its social position as 
a ceremonious repast. The style of serving is to place every thing to ap¬ 
pear on the table at once. Tea, bouillon in cups, and chocolate, will be 
handed about the beginning of the repast. This should be partaken of 
near noon day, and thus will not mar the enjoyment for the later and more 
elaborate dinner. 




HOME COOK BOOK. 


2 83 


BILLS OF FARE. 


In the accompanying Bills of Fare, the arrangement of the 
various courses will be suggested by the form in which they are 
given : 


MENU. 


BREAKFAST—No. 1. 

Fine Hominy. Buttered Toast. 
Beefsteak. 

French Rolls. Potatoes a la Creme. 
Buckwheat Cakes. % 

Tea. Coffee. Chocolate. 


BREAKFAST—No. 2. 

Boiled Spring Chickens. 

Parker House Rolls. Saratoga Potatoes. 

Scrambled Eggs. Fried Oysters. 

Rye and Indian Loaf. 

Coffee. Tea. Chocolate. 


BREAKFAST—Xo. 3. 


White Fish. Potatoes. 
Muffins. 

Fried Ham. Egg Omelette. 
Coffee. Tea. Chocolate. 






284 


HOME COOK HOOK. 


LUNCHES. 


LUNCH PARTY—No. 1. 


Beef Tea, served in small porcelain cups. 

Cold Chicken and Oyster and other forms of Croquettes. 

Chicken Salad. Minced Ham Sandwiches. 

Escaloped (Jysters. 

Tutti Frutti. Chocolate Cream. 

Cake Basket of Mixed Cake. 

Mulled Chocolate. 

Mixed Pickles. Biscuits, etc. 

Ice Creams and Charlottes can either be added or substituted. For twenty 

guests allow one gallon. 

LUNCH PARTY—No. 2. 

Broiled Partridge. 

Oyster Pie. Cold Ham. 

Sweet Pickles. Sandwiches. 

Pound and Fruit Cake. Pyramids of Wine Jelly. 

Blanc Mange. Snow Jelly. 

Pine-apple Flummery. 

Kisses. Maccaroons. Ice Creams. 





HOME COOK BOOK. 


285 


DINNERS. 


DINNER No. 1. 

FIRST COURSE. 

Oyster Soup, with Celery. 

SECOND COURSE. 

Roast Turkey. 

Croquettes of Rice. Sweet and Irish Potatoes. 

THIRD COURSE. 

Quail on Toast. 

Vegetables. Pickles. Escaloped Tomatoes. 
Macaroni. Jelly. 

DESSERT. 

Almond Pudding. 

Mince Pie. Lemon Pie. 

Cheese. Fruits. Nuts. 

Coffee. 


DINNER—No. 2. 

FIRST COURSE. 

Raw Oysters. 

White and Brown Soup. 

SECOND COURSE. 

Boiled White Fish, with Sauce and Sliced Lemon. 

THIRD COURSE. 

Roast Beef. 

FOURTH COURSE. 

Roast Turkey. Ducks. 

Vegetables in season. Croquettes of Rice or Hominy. 
Cranberry Sauce. Currant Jelly. 

DESSERT. 

Cream Custards. Lemon Pie. 

Fruits. Nuts. 

Coffee. 






286 


HOME COOK ROOK. 


TEA COMPANY. 


Tea. Coffee. Chocolate. 

Biscuits. 

Oyster Sandwiches. Chicken Salad. 

Cold Tongue. 

Cake and Preserves. 

Ice Cream and Cake later in the evening. 

TEA COMPANY—No. 2. 

Tea, Coffee or Chocolate. 

Escalopcd or Fried Oysters. Muffins. 

Sliced Turkey and Ham. 

Cold Biscuits. 

Sardines and Sliced Lemons. 

Thin slices of Bread, rolled. Sliced Pressed Meats. 

Cake in variety. 


SUPPERS. 


SUPPER—No. 1. 

Cold Boast Turkey. Chicken Salad. 

Quail on Toast. 

Ham Croquettes. Fricasseed Oysters. 

Charlotte Russo. Vanilla Cream. 

Chocolate Cake. . Coooanut Cake. 

Mixed Cakes. 

Fruit. 

Coffee and Chocolate. 

SUPPER—No. 2. 

Cold Roast Partridges or Ducks. 

Oyster Patties. Cold Boiled Ham. Dressed Celery. 

Oysters or Minced Ham Sandwiches. 

* 

Raw Oysters. Chicken Croquettes or Fricasseed Oysters. 
Wine Jelly. Ice Cream. Biscuit Glace. Cakes. 
Fruits. Chocolate. Coffee. 

Pickles and Biscuits. 












HOME COOK BOOK. 


287 


t 


Allowance of Supplies for an Entertainment. 

In inviting guests, it is safe to calculate that out of one hundred and 
fifty, but two-thirds of the number will be present. If five hundred are 
invited, not more than three hundred can be counted upon as accepting. 

Allow one quart of oysters to every three persons present. Five chick- 
*ens, (or, what is better, a ten-pound turkey, boiled and minced,) and fif¬ 
teen heads of celery, are enough for chicken salad for fifty guests; one 
gallon of ice cream to every twenty guests; one hundred and thirty sand¬ 
wiches for one hundred guests, and six to ten quarts of wine jelly for each 
hundred; for a company of twenty, allow three chickens for salad; one 
hundred pickled oysters; two moulds of Charlotte Russe; one gallon of 
cream, and four dozen biscuits. 


Proper Accompaniments for Principal Dishes at Family Dinners, 

Soups. —Strips of bread or crackers, with brown soups, croutons, force 
meat balls and noodles. 

Fish. —Boiled; egg or cream sauce, sliced lemons, sliced hard boiled 
eggs, water cresses, curled parsley oreupers, are used for garnishes. 

Fish. —Baked; tomato or Worcestershire sauce may be used. The 
choice, where there are a number of entrees, will be no vegetables 
with fish. When this, however, is the principal entree following the soup, 
potatoes boiled white and mealy, served whole, mashed potatoes, maca¬ 
roni with oysters, or macaroni in cream, are used. With boiled salmon, 
boiled rice is frequently served and used to garnish. No other vegetables 
are the correct choice with fish. 

Roast Beef. —Chili sauce, potatoes baked with the meat or Yorkshire 
pudding, also sweet or white potatoes, mashed turnips, tomatoes, maca¬ 
roni with cheese, cold slaw or celery. 

Roast Mutton.—C urrant jelly, sweet and white potatoes, tomatoes, 
beans, salsify, asparagus, squashes, or cynilings, or beets. 

Roast Veal.—H orse-radish sauce, sweet and white potatoes, parsnips, 
spinach, cauliflower, or cold slaw, hominy. 






288 


HOME COOK BOOK. 


Roast Lamb. —Currant jelly or mint sauce, mashed potatoes, green jieas, 
asparagus, dressed salad or lettuce. 

Roast Pork ok Pig. —Apple sauce, mashed potatoes, onions or turnips 

Bakkd Ham. —Applesauce, sweet and white potatoes, spinach or hot 
slaw. 

Venison. —Currant jelly, mashed potatoes, macaroni in cream, pickled 
olives. 

Bkkk a i.a mode. —Tomatoes, potatoes in cream, baked squash, rice 
boiled or in croquettes. 

Beefsteaks. —Mashed potatoes, squash, oyster plant, hominy or toma¬ 
toes. 

Veal Cutlets. —Stewed potatoes, corn, cauliflower, cold slaw or 
lettuce. 

Roast Turkey. —Cranberry sauce, potatoes mashed, squash or sweet 
potatoes, turnips or canned corn, celery. 

Roast Chicken. —Cranberry sauce, mashed potatoes, boiled onions or 
oyster plant, mashed turnips or squash, celery. 

Roast Ducks. —Currant jelly, boiled onions, mashed potatoes, celery, 
corn or beans. 

Roast Goose. —Apple $auce, sweet and white potatoes, onions or tur¬ 
nips, cold slaw. 

Boiled Turkeys. —Oyster sauce, pickled peaches, celery, turnips, corn, 
potatoes. 

Boiled Chicken. —Oyster sauce, mashed potatoes, macaroni or rice 
croquettes. 

Boiled Mutton. —Caper sauce, potatoes, tomatoes, canned peas, olives. 

Boiled Corn-beef. —Tomato catsup, white potatoes, turnips and cab¬ 
bage. 

Veal Pot-pie.—M ashed potatoes, beets, string beans or corn. 

Lamb Pot-pie.—T omatoes, peas, browned potatoes. 

Chicken Pot-pie.—C ranberry sauce or sour jelly, hominy, plain or cro¬ 
quettes, mashed potatoes, cold slaw. 

Pork and Beans. —Potatoes in their jackets, sour baked apples, squash. 

Boiled Mutton Chops. —Tomatoes, mashed potatoes, peas or asparagus. 






HOME COOK BOOK. 


289 

# 

Many of these accompaniments are not imperative, but the sauces are 
nearly all so; for instance, currant jelly with game, cranberries with tame 
fowl. Celery may be used with almost everything; also all summer veg¬ 
etables with any dinner. If fish is a course by itself, no vegetables are 
used, unless macaroni baked with cheese. If, in a small family, a nice 
baked or boiled fish is the principal dish, any vegetables may be served 
with it. Three varieties of vegetables is the usual amount, but two are 
often sufficient to serve at once. 













HOME COOK BOOK. 


29I 


GERMAN RECIPES. 


No. 1. IU'.huh- Itoiiillon. 

Frau Theo. Schwartz. 

Man schneidet rohen Schinken in Wuerfel, streut ihn auf den 
Boden der Kasserole, legt eine Menge in Scheiben geschnittene 
Zwiebeln darauf, dann das Rindfleisch, tlas man zur Bouillon 
bestimmt hat, und streut Salz oben darauf. Dann setzt man 
Alles auf's Feuer. laesst es kochen, bis es sieh braun ansetzt, 
und giesst dann nach und nacli Wasser genug darauf und laesst 
es mehrere Stunden kochen, bis aus dem Fleisch die Kraft ge- 
zogen ist. Dann giesst man es durch ein Sieb. 

No. 2. Braune Suppe. 

Frau Theo. Schwartz. 

Man kocht eine kraei'tige weisse Bouillon, von 4- Pfund Och- 
senfieiscdi fuel* die Person, und giebt etwas braune Bouillon 
dazu, etwa den vierten Theil von der weissen. Man giebt 
buebscli geselmittenes oder gebohrtes Wurzelwerk und Suppen- 
kraut hinein ; man kann aueli hart gekochte Eidotter darein 
geben. Man bratet auch wold in ganz feine Wuerfel geschnit- 
tenes Weissbrod braun und laesst die'Wuerfel auf einem Dureh- 
schlage ableeken; beim Anrichten fuellt man sie in die Terrine 
und die Suppe oben darauf. 

No. 3. Weisses llagont. 

Frau Theo. Schwartz. 

Von 4 Pfund Oehsenfleisch kocht man eine kraeftige Bouil¬ 
lon luer 8 Personen. Nachdem man sie durchgegeben und das 
Fett abgenommen hat, setzt man sie zu Feuer und giebt so viel 
gebranntcs Mehl dazu. dass die Bouillon von Dieke gut wird.— 







2g2 


HOME COOK HOOK. 


2 Kuechlein braiset man in CitronenRchale, in Scheiben geschnit 
tenon Zwiebeln und Wasser. docket oin in it Butter und Salz 
bestriehenes Papier darueber und laesst sie IJStunden koehen, 
bis sie gar sind. I)ann giesst man die Braise durcb ein Sieb zu 
dor Bouillon, giebt ein St neck Krebsbutter dazu odor etwas 
mil Wasser aufgeloestes Orleans, Musentbluethe, Salz und die 
Saeure von einer halben Citrone; ruebrt es mitunter, dass es 
niclit anbrenne. Dann sebuettet man 8 Ivrebskoepfe mit Ball- 
fleisch gefuellt hinein, Baelle von 1 Pfund Ballfleisch, 1 Pfund 
Saucisscn, die man vorlier mit den Kuechlein gar gebraiset bat; 
einen in Scheiben gcschnittenen Ocbsenmund odor 2 Kalbs- 
zungon, die man in Bouillon gar gekocbt hat; 3 in Stueeke 
gescbnittenes Midder, welches man mit kaltem Wasser vorlier 
aufgefetzt hat und bat steif werden lassen — Champignons, 
Morcheln, Spargel und lvastanien schmecken aucb gut daran. 
Wenn Alles zusammen durcbgekocht bat, sebuettet man die 
tranchirten Kuecblein binein. Man giebt abgekochte Kartof- 
feln dazu. 

No. 4. Ragout von Tan hen 

Frau Thco. Schwartz. 

bereitet man auf dieselbe W eise wie oben, nur muss man sie, 
ehe man sie braist, mit weisser Farce fuellen; man reebnet auf 
die Person 4 Taube. 

No. 5. Hraiuie Ragout. 

Frau Theo. Schwartz. 

Man kocht eine braune Bouillon von 4 Pfund Ochsenfleisch 
fuer 8 Personen. Dann laesst man Butter braun werden in 
einer Kasserole, giebt 2 Loeffel voll Mehl daran, ruebrt es und 
laesst es ordentlich durchkribbeln. Darauf giesst man die 
Bouillon dazu, Citronensaeure von einer halben Citrone, brau- 
nes Gewuerz, Salz und einen halben Loeffel voll Soya, ruebrt 
es, bis es koeht, und laesst es H bis 2 Stunden koehen und giebt 
es durcb ein Sieb. Dann giebt man 1 Pfund Saucisscn binein, 
1 in Scheiben geschnittenen Ocbsenmund oder 2 Kalbszungen, 




HOME COOK BOOK. 


2 93 


3 in Stuecke geschnittene Midder und 1 Pfund braune Farce- 
baeile, laesst Alles zusammcn aufkoclien. Man kann dies Ra- 
gout von Tauben geben, die man mit brauner Farce fuellt, oder 
von Repphuehncrn, oder von Schnepfen, oder von farcirten 
ausgeknoecherten Enten, oder von Ocbsenzungen, die man last 
gar gekocht, in Scheiben geschnitten, spickt und braist. 

No. 6. Ballfleiscli. 

Frau Theo. Schwartz. 

1 Pfund Kalbfleisch, ^ Pfund frischen Nierentalg (suet), 0 
Eier, etwa 5 Cents worth abgeschaeltes und mit Wasser ange- 
feuchtetes Weissbrod, Salz und weisses Gewuerz liackt man 
zueammen durcli bis ganz fein. 

No. 7. Wcisse Farce. 

Frau Theo. Schwartz. 

Man liackt 1 Pfund Kalbfleisch, J- Pfund frischen Speck, etwa 
5 Cents Weissbrod, 1 Zwiebel, etwas Citronenschale, 4 Eier, 
Salz, weisses Gewuerz (Museatbluethe) fein dureheinander. 

No. 8. Braune Farce. 

Frau Theo. Schwartz. 

Man liackt 1 Pfund Ochsenfleisch, J Pfund frischen Speck, 
fuel* 5 Cents Weissbrod, etwas Zwiebel und Citronenschale, 4 
Eier, Salz und braunes Gewuerz fein dureheinander. 

No. 9; Braune Sauce. 

Frau Theo. Schwartz. 

Man laesst Butter braun werden, giebt etwas Mchl dazu, 
ruelirt es und laesst es ordentlich durchkribbeln; dann giesst 
man braune Bouillon hinzu, ruelirt Alles bestaendig, bis es 
kocht; dann giebt man von einer halben Citrone die Saeure, 
etwas Salz und einen Loeftel voll Soya hinzu und laesst die 
Saeure H bis 2 Stunden kochen. Darauf giebt man sie durcli 
ein Sieb. Man kann in Stuecke geschnittene Truefleln darein 


20 






294 


HOME COOK HOOK 




geben. dann heisst sie Truevpeubauce. odor worm man Cham¬ 
pignons hineingiebt, so heisst sie Ciiampiunonsauck. 

No. 10 . Saueisseu. 

Frau Thco. Schwartz. 

Saucissen nennt man Ballfleisch (No. (3) in Schafdaerme ge- 
stopft und in etwa 1 bis Zoll lange abgedrehte AVuerstchen 
gemacht. 

No. 11. Ncliweinerueekeii-BHze. 


Frau Theo. Schwartz. 

Essig. Salz, in Seheiben geschnittene Zwiebeln, gauze Nelken 
und Plotter, Lorbeerblaetter, Citronenschale giebt man in eine 
Mulde, legt den Kueeken liinein, von deni die Schwarte herun- 
tergesebnitten ist, und naebdem man ilm mit Salz und gestosse- 
nen Nelken oingerieben bat, laessl man ilm 8 Tage darin lie- 
gen. Bann bratet man ihn und giebt eine braune Sauce dazu 
nebst gebratenen Kartotteln. 

No. 12. Flseli-Sttlat. 

Frau Theo. Schwartz. 

Man koeht verschiedene lleclite ab, Hecht in Wassor und 
Salz. Aal und frischen Lacbs in Wasser mit Essig, Salz, Zwie¬ 
beln, Citronensebale, Nelken- und Pfett'erkoernern und Lorbeer- 
blaettern, laesst Aal und Lacks''eine Nacht oder einige Tage und 
Naechte darin liegen. Dann sondert man das Fleisch von den 
Graeten ab, pflueckt esin einenKumpf.selmeidet ausgewaesserte 
Sardellen dazwiscben, Essiggurken in Sebeiben, etwas Kapern. 
streut etwas Salz und gestossenon Plotter darauf und mengt 
eine Marinaise dazu. die man auf folgcnde Art bereitet: Man 
giesst etwas Aalbruebe durcb ein Sieb, koeht sie mit Stand auf; 
wenn sie nur noeb lauwarm ist, giesst man Provenceoel, Essig, 
feingestossenen Cayenne und reehten Plotter, feingebaekte Pe- 
tersilie dazu, ruehrt es um und stellt es an einen kalten Ort, 
damit es steif wild, und mengt es u liter die Fische. Bann giebt 




HOME COOK BOOK. 


2 95 


liian den Salat auf eine Glasschuessel und verziert ibn mit hart- 
gekochten Eiern und Krebsschwaenzen. 

No. 13. Scliildkrocten- Oder Turtlesuppe. 

Frau Theo. Schwartz. 

Nachdem die Schildkroete den Tag zuvor abgeschlaehtet ist, 
wird das Fleisch herausgeloest und in AYasser blanzirt. Dann 
setzt man es mit kraeftiger brauner Bouillon zu Feuer und 
laesst es beinaho gar kockeu, giebt auch etwas Wurzelwerk und 
Suppenkraut, einige Pfefterkoerner und Lorbeerblaetter dazu, 
nimmt dann das Fleisch heraus, giebt die Bouillon dureh ein 
Sieb, klaert sie in einer Casserolle wieder ab. giebt Portwein, 
Madeira und Rum naeb Geschmaek dazu. etwas Soya, Cayenne- 
pfeffer, eine gute Portion frische Champignons, braune Fleisch- 
kloessc, ein gutes Stueck Stand von Kalbsiuessen und das 
Fleisch der Schildkroete, welches man nebst den Beinen, in 
kleine Stuecke schneidet, und laesst sie dann noch eine halbe 
Stunde langsam kochen. Sollte man nicht Scliildkroetenfleisch 
genug haben, so kann man auch die Haut eines Kalbskopfes 
mit dazu benutzen. Biese Suppe muss vorzueglich kraettig 
und auch etwas gcbunden sein ; sollte Letzteres noch fehlen, 
so giebt man A Stunde vor deni Anrichten etwas braungebrann- 
tes Mehl hinzu. Beim Anrichten giebt man in die Suppenter 
rine luer jede Person das Gelbe von einem hartgekochten Ei. 

No. 14. Morktiirtle-feuppe 

Frau Theo. Schwartz. 

wird ebenso zubereilet, wie Schildkroeten-Suppe, nur dass 
man statt Schildkroeten-Fleisch nur Kalbskopt-Haul und 
Fleisch nimmt. 

No. 15. 

Erbsen-Siipix* von frischen Erbsen mit bl-Klnenipeu. 

Frau Theo. Schwartz. 

Nachdem man eine gute Portion ziemlich ausgewachseuer 
Erbsen in Wasser gar gekocht hat, reibe man sie dureh ein Sieb 



296 


HOME COOK BOOK 


odor einen Durohschlag, gebe, so viel Bouillon odor Wasser uIh 
man Suppe gebraucht, einen Suppenteller volt junger Krbsen. 
eiuige in feino Wuerfol geschnittone junge Wurzeln, einen Kopf 
Blumenkolil und etwas frische Butter dnrein und lasso dieses 
zusammen gar koeben. Dann sotzt man die unter “Klucmpen” 
beseliriebenen Schwammkluempe binein, giebt noeh etwas 
Zucker mid gehackte Petersilie binzu. laesst die Suppe mitdeu 
Kluempen noeh 10 Minuten kocheu und richtet sie an. 


No. lt>. M<*lilkloesse (klueiiipe). 

Frau Theo. Schwartz. 

Kin Stueck Butter von dor Groesse eines Eies laesst man 
ueber dem Peuer zergehen, giebt dazu eine Tasse voll Milch 
und eine Tasse voll Mehl, ruehrt dies zusammen ueber dem 
Peuer, bis es steit'ist. nimmt es dann ab, laesst es kalt werden, 
tliut 4 Eier, wie aucli etwas Muskatbluethe und Salz dazu und 
maebt Kloesse daraus. 

Oder: Kin Stueck Butter von der Groesse eines Kies wird 
zur Sal be geruehrt, dann ein ganzes Ki, 2 Better, etwas Salz, 
Muskatbluethe, gehackte Petersilie und zwei gute Loettel voll 
Mehl naeb und naeli dazu geruehrt. Dann mit einem Tbee- 
loeftel in die Suppe gestoehen und 5 bis 10 Minuten gekocht. 
Man kann aucli statt Mehl gestossene Zwiebaecke oder geriebe- 
nes Weissbrod nebrnen. 


No. 17. Suppeuklo^. 

Frau Theo. Schwartz. 

Man nimmt J Pfund gehacktes Nierenfett, laesst es etwas 
sieden, giebt dazu 7 Unzen gcriebenes Weissbrod, 3 Eier, Mus¬ 
katbluethe. Petersilie und Salz, bindet diesen Teig in ein Tuch, 
koeht ihn und legt die Schnitten in die Suppe. 

No. 18. Brodklocsse fuel* Suppe. 

Frau Theo. Schwartz. 

Man reibt ein gutes Stueck Butter zu Saline und sehlaegt 3 
gauze Eier dazu; wenn man die Kloesse gerne locker isst, so 








HOME COOK BOOK. 


297 


kann man das Weisse von einem Ei zuruecklassen, ruehrt Alles 
dieses wohl mit einander durch, tlmt so viel feingeriebenes 
Weissbrod daran, bis es steif genug ist, aneb Salz und Muskat¬ 
bluethe, und macht Kloesse davon. 

EINE ANDERE ART: 

Mit 8 Obertassen voll geriebenem Weissbrod knetet man 1 
gehaeufte Essloeftel voll Butter durch. giebt dazu 4 Eidottcr, 
das Weisse von einem Ei, etwas Muskatbluethe und Salz, sowie 
eine Obertasse voll Milch. Zum Auswirken und Aufrollen der 
Kloesse nimmt man eine lialbe Obertasse voll Mehl. 


No. 19. Eierkloesse. 

Frau Theo. Schwartz. 

Man giebt 8 Eier in ein zinnernes Gefaess, schlaegt sie stark 
mit einander durch, verduennt sie mit Fleischbruehe und tlmt 
aucb etwas Muskatbluethe dazu. alsdann setzt man das zinnerne 
Gefaess in einem Topfe mit kochendem Wasser aid' s Eeuer und 
laesst das Wasser gelinde kochen. Wenn die Eier steif werden, 
nimmt man den Topfvom Feuer und das Gefaess aus demsel- 
ben heraus und sticht nun mit einem silberhen in heisse Bruehe 
getauehten Loeffel Kloesse von den Eiern ab, die man in die 
schon angeriebtete Suppe legt. 


No. 20. Sujtpe von gelbeii Erbsen. 

Frau Theo. Schwartz. 

Die Frbsen werden vorher sorgfaeltig ausgesucht. Man 
bringt sie dann Morgens frueh mit weichem Wasser zu Feuer 
und laesst sie Stunden mir langsam zuweichen, dann muessen 
sie noch 2 Stunden kochen. Gewoehnlich wird gleich so viel 
Wasser daran gegeben, als man Suppe gebraucht. Wenn man 
nachher noch etwas von <h‘i* Bruehe <les Specks oder Schweins- 
Poeckeldeiscb (die man gewoehnlich dazu zu essen pflegt) und 
von dem davon ahgeschoepften Fette dazu geben will, so muss 
dieses wenigstens noch \ St unde mit den Erbsen durchkoehen, 
da sonst das Fett immer oben schwimmen wuerde. Porree, 





HOME COOK BOOK 


298 


Sellerie unci etwas Thymian kann man zugloich mit dem Fott 
hineinschuetten. Kurz vor dern Anriohten roibt man die Erb- 
sen (lurch einen Durchschlag und giebt das in \\ uertel ge- 
schnittene, in Butter hellbraun geroestete Weissbrod in Oder 
bei der Suppe zur Tafel. 

No 21. Suppe von weissen Dolmen. 

Fmu Thco. Schwartz. 

Die weissen Bohnen werden mit weichem, kaltem Wasser 
aufgesetzt, und nachdem man sie 2 Stunden lang ueber einem 
gelinden Feuer hat weichen lassen, langsam zum Kochen ge- 
braeht. Alsdann giesst man das Wasser von den Bohnen ab 
und sehuettet sie zu dom Speck oder zu dem Fleische, was man 
sonst dazu essen will, hinein. giebt noch cinige Petersilie und 
Sellerie-Wurzeln, wie auch etwas gebranntes Mehl daran und 
laesst nun dieses zusammen noch ungefuehr \ Stunde kochen. 
Will man sie feiner haben, so laesst man Speck zurueck, streicht 
die Bohnen (lurch ein Sieb, verduennt sie mit gutcr Bouillon, 
laesst sie aufkochen, giebt ein Stueck frische Butter dazu und 
richtet sie an. nachdem man zuvor in die* Suppenschale in 
Wuerfel goschnittenes und in Butter gelbbraun geroestetes 
Weissbrod gegeben hat. 

No. 22. Eiergmetze (Gries) mit Mllelt. 

Frau Thco. Schwartz. 

Die Eiergruetze wird mit weichem Wasser angeruehrt und 
dann in die kochende Milch gegeben; wenn sie damit 5 bis 10 
Minuten gekocht hat, wobei man sie bestaendig umruehren 
muss, so kann man sie schon anrichten. 

No. 23. Sago mit >lili*li. 

Frau Thco. Schwartz. 

Den Sago laesst man in Wasser mehrentheils gar kochen und 
giesst dann kochende Milch darauf. Einige Stuecke Canned 
und etwas Zucker laesst man gleich mit dem Sago durchkochen. 














HOME COOK BOOK. 


2 99 


No. 24. Wctn-Suppe. 

Frau Mark. 

Man nimmt sehr feingestossene kleine Zwiebaecke, laesst sie 
init fein geschnittener Citronenschale und einigen Stuecken 
Canned in Wasser saemig (dicklich) koehen, giebt dann weisscn 
Wein und Zucker dazu und ruehrt darauf die Suppe m t eini¬ 
gen Eidottern ab. 

Zu alien Weinsuppen darf man den ’Wein nicht zu frneh 
gieasen, weil er sonst zu viel von seiner Kraft verlieren wuerde. 

EINE ANDERE ART: 

Man kocht 3 Tlieile Wein mit 1 Theil Wasser, etwas Citro¬ 
nenschale. Zucker und Zimmet nuf, ruebrt dies mit Eidottern 
ab und richtet es ueber Biscuit an. 


No. 25. Sago mit rotlunn Wein. 

Frau Weber. 

Den (braunen ostindiseben) Sago setzt man, nachdem man 
ibn vvobl angespuelt hat, mit weichem Wasser auf ein maessi- 
ges Feuer und laesst ibn bei fleissigem ( mruehren langsam 
koehen : wonn er anfaengt. muerbe zu werden, giebt man so 
viel rothen Wein dazu. als man naeli der Angabe der Personen, 
welclie die Suppe essen sollen, noethig hat (man rechnet ge 
woehnlicb auf die Person 1 bis \\ Unze Sago und 2 bis 3 Cflae- 
ser rothen Wein). wie aueh ziemlieh viel Canned, Zucker und 
die Schalc von oiner Citrone. Hiermit laesst man den Sago 
noch { Stunde koehen. 

Sago muss ueberhaupt 3 Stunden koehen. 


No. 26. Staml von Kalbduessen. 

Frau Weber. 

Am besten sind dazu die Fuesse mit der Haut. Nachdem 
dieselben gelioerig gereinigt und gewasehen sind. haut man sie 
in Stuecke, setzt sie mit vielem kalten Wasser, aber ohne Salz, 
zu Feuer, schaeumt sie rein ab und laesst sie langsam 5 bis 6 
Stunden unter haeufigem Umruehren koehen. Dann giebt 








300 


HOME COOK HOOK 


/ 



man sie auf ein Sieb, welches man auf eine steinerne Sohale 
gesetzt hat. laesst alio Fouchtigkcit rein ablaufen uud stellt. 
dieselbe alsdann zmn Erkalten an einen kuehlen Ort. I>io auf 
dem Siebe zurueokgebliebene llaut und die Knocdien laesst man 
mit Wasser noch einmal tueohtig auskoeben und verfaehrt da- 
mit, wie oben angegebon; dieson letzten Stand benutzt man 
gewoehnlich zu Kraft go loos. 

Nimint man Fuesso ohne llaut, so muss man statt einos mit 
der llaut stets 3 bis 4 ohne llaut nebmon. 

Suppe. 

Frau Weber. 

Zeit: 6 Stunden. Artikol: 3 odor 4 Quart von dor Fluessig, 
keit, worin Ilaminel- odor Rindfleisch gekocht worden ist, 
Floisobknoobon, 5 groase Zwiebeln, Pfeffer und Salz nach Ge- 
schmaek ; Mohrrueben, otwas Petersilie. 

Anweisung: Lege irgend welche Knocdien von gebratenem 
Rindfleisch, Abfaelle von Floisch odor Gefluegel in eine 
Sobmorpfanne, fuege Zwiebeln, Ruoben. Mohrrueben und Pfef¬ 
fer und Salz hinzu. Giesso die Fluessigkoit, worin Fleiacdi ge¬ 
kocht worden ist, darauf; setze os uebor ein langsames Fouor 
und lass es leise kochen. Nimm den Sehauin ab, sobald er auf- 
steigt, und fahre damit fort, bis die Suppe klar ist. 

Ein deutoches (torielit. 

Frau Weber. 

Zoit: 4 Stunden. Artikel: Andertbalb Pfund dickes Steak, 
ein Viertel Pint Weinessig, 4 Gewuorznolkon, 5 Nelkenpfeffer- 
koeruer, 12 gauze Pfetterkoerner und ein wenig Salz, geriebene 
Weckenkr union. 

Anweisung: Lege das Steak in eine Pie-Pfanne, giesse don 
Weinessig darueber, unb lass es den ganzen Tag steben, os bei 
Xacht umdrehend, damit der Essig gut eindringt. Am naeeb- 
sten Morgen setze die Gewuerznolken, don N el ken pfeffer, Pfef¬ 
fer und Salz zu, soviol, dass das ganze bodeckt wird, und 
sebmore os 4 Stunden langsam im Baokofen. Eine halbo St unde 
ehe es gar wird, streue ein dickes Lager geriebenen Brodes 
darauf und setze es zurueck, bis es fertig ist. 












HOME COOK BOOK. 


301 


Geruelirter Gugelhopf (oder Kiig-ollmpf) mit Kosinen. 

Frau Emma Philipps. 

Man ruelirt in h Pfd. leicht geruehrte Butter 6 Eier, J Pfd. 
feines Meld, 8 Essloeffel voll ITefe, ein Glas voll warme Milch 
ein wenin' Salz und Zucker und kurz vor dem Einfuellen } Pfd. 
gewaschene kleine und grosse Rosinen, fuel It die Masse in cine 
mit Butter bestricheno und mit klein gesehnittenen Mandeln, 
Zucker und Seminelmehl ueberstreute Form, laesst sie gehen 
und baeckt in frischer Hitze. 


Anishrod. 


Frau Emma Philipps. 

Man schlaegt das Gelbe von 8 Eiern an 1 Pfund gesiebten 
Zucker in cine Schuessel, ruelirt es miteiminder Stunde lang 
aufeine Seite, thiit dann ein wenig sauber gelesenen Anis und 
den steif gescblagenen Sell nee von den 8 Eiern dazu, ruelirt 1 
Pfund Meld leicht darunter, t'uellt es in cine mit Butter bestri 
chene binge Form, baeckt es langsam gelb, schneidet dann 
Schnitten daraus und roestet sie im Ofen auf beiden Seiten 
seboen gelb. 


Spargel in Buttersauce. 

Frau Emma Philipps. 

Man putzt, waescht und koeht die Spargel in Salzwasser, bis 
sie weicb Bind, niaclit dann cine Sauce von Butter, ein wenig 
Melil und dem Wasser, worin die Spargel gekocht, verruehrt 
ein paar Eigelb, ruelirt die Sauce daran, und giesst sie dann 
ueber die Spargel. 


Stern-Pudding. 

Frau Adolph Brand. 

8 Unzen Butter werden warm gemaebt, 8 Unzcu Meld glatt 
darin abgeruebrt, und gar werden gelassen. Dann laesst man 1 
knappes Quart Milch hinein laufen und die Masse, wenn sie 
steif ist. etwas abkueblen. Wenn abgekueldt^ fuegt man 8 Un¬ 
zen gestossene Mandeln," 9 Eierdotter und 2 gauze Eier und 
zuletzt den Sclinee binzu. Audi Citronenschale oder etwas 




HOME COOK BOOK 


302 


Vanilie nach Geschmack. Dann giesst man die Masse in eine 
Form zum Erkalten und bringt sie umgestuerzt zur fafel mit 
Wein. Milch oder Fruehtsauco. 


MaiKlrllianitVlini. 

Fr»u Adolph Braud. 

0 Eiweiss. zu Schnee geschlagon, dann mit 1 Pfund Zueker 
reeht <lick geruehrt. 1 Pfund ganz fein geschnittene Mandeln 
darunter, gemengt mit etwas Zimint und Citrone und dann auf 
Oblaten gesetzt. 


Wcisswrin-Saiicc. 


Frau Adolph Brand. 

3 his t Eier. 1 Theeloeffel voll Mehl. 3 Loeffel voll Zueker, 
etwas gunzen Zimint und . l , Flasche Wein mit etwas Wasser 
darunter. Auf dem Feuer mit einem kleinen Besen geachlagen, 
his sie diek und sclmuinig ist. 

Ziimiietsterne. 

Frau Adolph Brand. 



1 Pfund teiner Zueker, 1 Pfund fein gestussene Mandeln. H 
Eiweiss. A Knze Zimmet und <Iie nhgeriehene Schale einer Ci¬ 
trone. Man seldaegt das Jiweiss zu Schaum. ruehrt dann 
Zueker und Zimmet dazu und ruehrt diese Masse reeht stark } 
St unde, setzt eineu Theil dieser Misehung hei Seite, und ruehrt 
dann die Mandeln (lurch, rollt den Teig und fornit ihn mittels 
eines Aussteehers zu Sternen etc., hestreicht sie mit dem zu 
rueckhehaltenen Schaum, und baekt sie auf einer mit Waehs 
bestriehenen Platte, bei nicht zu grosser Hitze, langsam gar. 


KafTerbrordflten. 

Frau L. A. Fontaiue. 

4 Quart gesiebtes Mehl. 1A Tassen voll Ilefe, lA Pint Milch, 
1^ Tassen voll Butter, 3 Eier, J. Tassen voll KatVeezucker, 1 
kleine Muskatnuss, 8 oder 10 bittcre Mandeln. gerieben. (rieb 
ihm Geschmack mit Citronen. — .Niinm das Mehl, eine Tasso 







HOME COOK BOOK 


303 


voll Hefe, die Milch, setze einen Sauerteig an und lass ihn auf- 
gehen. Wenn er aufgegangen ist, niinm die andere halbe Tasse 
voll Hefe und alles oben Erwaehnte. knete es gut, lass es wie- 
der aufgehen, dann knete es wieder und forme es in kleine 
Broedchen ; lass sie wieder aufgehen und baeke sie langsani im 
Backofen 1 Stunde lang. Der Teig sollte leiehter sein als fuor 
Brod. 


Hamburger Schwarzbrod. 


Frau L. A. Fontaine. 


5 Quart schwarzes Rogge 11 meh 1, 1 h Tassen voll Hefe, ti Tassen 

voll lauwarmen Wassers, 1 grosscn Essloeffel voll Salz. — Nimm 

das Mehl und cine Tasso voll Hefe und das Wasser, setze einen 

Sauerteig an, lass ihn waehrend der Nacht aufgehen. Am 

Morgen setze die uehrige halbe lasso voll Hefe und das Salz zu ; 

knete es gut, bis es recht steif ist; dann lass es aufgehen; dann 

knete es wieder, forme es in Laiho, lass sie wieder aufgehen. 

Dann baeke sit* langsani im Backofen 1 b Stunden. Waehrend 

des Baekens feuchte die Oherseite ein paarmal mit lauwarinem 

Wasser an. Wenn das Brod gar ist, nimm es aus deni Ofen» 
« 

lege ein feuchtes Tuch ueber die Oberseite des Brodes und lass 
es in der Pfanne, bis es kalt ist. 


Hefe. 

Fran L. A. Fontaine. 

Nimm 10 grosse Kartoffeln, schaele und wasche sie; kocho 
sie in vielem Wasser, bis sie sehr weieh sind; dann wasche sie 
in dem Wasser sehr fein. Time 3 Essloeffel voll Mehl und 1 
Essloeffel voll Kaffeezueker in einen irdenen Topf: dann nimm 
flic Kartoffeln und das Wasser, schuettc sie in den fopt und 
ruehre es, bis es sehr klar ist. Wenn dies lauwarui ist, nimm 
4 Kuchen von Flkischmann’s Hefe, loose ihn in ) 2 Tasse voll 
Wasser auf, giesse es in den Topf, wie auch 1 Theeloeffel voll 
Ingwer, stelle es nabe dem Ofen bin und lass es ein paar Stun¬ 
den ffaeh ren. JIalte es stets an eincmuehlen riatze. 

O 






304 


HOME COOK BOOK. 


Weinstippe. 

Frau Joseph Mack. 

Ximtn einen Theeloeffol voll Mehl mid scbwitze (oder ver- 
ruebre) os in einem Essloeffel voll Butter. Time dies m eino 
Flascbe voll Wein und ein Quart Wassor, dazu b Dozen Zucker. 
den Salt einer Citrone und A Thoeloeftel voll Zimmet, lasso os 
l>is zum Koolien kominou. niinm 6 Eidotter, schlage sio girt und 
giesse die Suppe langsam darueber. Roosto etwas Weissbrod 
und thuo es binoin. 


Deutsches Sehwarzbrod. 

Frau Roemer. 

Bin Teig von Roggenmold, am Abend vorher mit Ilefe an- 
gesetzt, wio Weissbrod, don naoobston Morgen durehgearbeitet, 
etwas steifer als Weissbrod, auob muss os eino halbe Stunde 
laenger im Otbn sein. 

Sclnvarzbrotl. 

Frau Srhall. 

b Quart Roggenmohl, 2 Tasscn voll Ifotb und eino Handvoll 
Salz. Dor Teig muss zaeber sein, als filer Weissbrod. Backe 
os eino voile Stunde und in einem heissen Ofen. 










A. A. TAYLOR, 

PROPRIETOR OP 

Manhattan Mills, 

unoe^tih: Toledo. 


MANUFACTURER OF 

Taylor’s Popular Brands of Flour 

PEERLESS , 


TA YLOR'S BEST\ 

SOUTHERN BELLE , 

TAYLOR'S CHOICE FAMILY\ 
TAYLOR'S BAKERS' FLOUR . 


Those Brands of Flour, wherever used, have 


A REPUTATION UNSURPASSED 


By any other Brands in the Country. 







Standard Household Remedies. 

DR. D. JAYNE’S 

Family Medicines. 


Are prepared with great care , expressly for Family 
Use , and arc so admirably calculated to preserve 
health and remove disease , that no family should be 
without them. They consist of 


A A YXE'S EX P EC TOR A X T, for Colds. Coughs, Asthma, Con¬ 
sumption, and all Pulmonary and Bronchial Affections. It promotes 
expectoration and allays inflammation. 

J A YXE'S TOXIC VEH MIFUOE. for Worms, Dyspepsia, 
Piles. General Debility, &c. An excellent Tonic for Chiloren, and a 
beneficial remedy in many of the ailments of the young. 

At YXE’S CA It MiX ATI VE HALS AM, for Bowel and Sum 
mer Complaints, Colics, Cramps, Cholera, Ac. A certain cure for 
Diarrluea, Cholera Morbus, and Inflammation of the Bowels. 

At YXE'S A I/I EH ATI YE, of established efficacy in Purifying 
the Blood, and for curing Scrofula. Goitre. Dropsy, Salt Rheum, Epi¬ 
lepsy, Cancers and Diseases of the Skin and Bones. 

A A YXE’S AGUE MIXTUHE . for the cure of Fever and Ague, 
Intermittent and Remittent Fevers. Ac. These distressing complaints 
are generally eradicated by this remedy, when-taken strictly as directed. 

JAYNE’S LINIMENT OE COUNTER IRRITANT, for 

Sprains, Bruises, Soreness in the Bones or Muscles, Rheumatism, and 
useful iu all cases where an external application is required. 

A A YXE’S SAX ATI YE HILLS , a valuable Purgative, and a 
certain cure for all Bilious Affections, Liver Complaints, Costiveness, 
Dyspepsia and Sick Headache. 

A A YXE'S HAIli TOXIC, for the Preservation, Beauty, Growth 
and Restoration of the Hair. A pleasant Dressing for the Hair, and a 
useful Toilet Article. 

A A YXE’S SPECIFIC FOR T1IE TAPE tYORM, a certain, 

safe and prompt remedy. 

In settlements and localities where the attendance of a Physician cannot 
be readily obtained, Families will find these remedies of great service. The 
Dinctions which accompany them are in plain, unprofessional language, 
easily understood by all, and in addition, Jayne’s Medical Almanac or 
Guide to Health, to be had gratis of all Agents, contains besides a reliable 
Calendar, a Catalogue of Diseases, thk symptoms by which they may he 
known, together with advice as to the proper remedies to lie used. 

All of Dr. D. Jayne A Son’s Family Medicines are sold by Druggists and 
Dealers everywhere. 



« 



J\ O. REED, 

Prescription Druggist 

91 Summit Street, cor. Jefferson, 

TOLEDO, - - - OHIO 

All Goods can be returned, if not as represented, and the money will be tefunded. 


OPEN AT ALL HOURS. 



DEALERS IN 



Best Grades of Soft and Hard Coal carefully prepared 
for Domestic use. 

Orders filled 1>> mail on short notice'. 

GOSLINE & BARBOUE. 


TEEIE TOLEDO 

SAVINGS BANK AND TRUST COMPANY 

FORT INDUSTRY BLOCK, TOLEDO, O. 


Assets December 1st, 1375, - - - $130,000 00 

Guaranteed Fund,. 100,000 00 

This Institution, lieceives Deposits to uni/ amount from Dire 

Cents upwards. 

On the first of January and July of each year, interest at the rate of SIX I ER CENT. per 
annum will be allowed for every month that the amount then on deposit has bten in the Sav¬ 
ings Institution. 

Married women may deposit money in their own names, subject to their order only. 

Money may be deposited for accumulation for the benefit of children. 

The entire Capital Stock and Deposits of this Institution arc invested in United States bonds, 
Municipal bonds, and Mortgages upon Real Estate, in sums of < ne Hundred Dollars and up¬ 
wards. 

The aggregate security arising from such investments, exceeds 1 hree Dollars for every Dol¬ 
lar on Deposit. 

r l he depositors in this Institution have received for interest since us organization, upwards of 
$75,000. 

]<l< 1IA1C1) MCTT, President. 

A. E. u vroum ic. Treasurer. 

HI. 1>. < \ It It I Nt. l OX, Vice President. 

\V HI. II. HEED, Cashier. 


TRUSTEES—Richard Mott, Edward Malone, A. E. Macomber, J. E. Carpenter, Jno. P. 
Jones, Wager Swayne, Guido Marx, J. P. breeman, h . is. Walbridge, M. D. Carrington, Ira 
L. Clark, Richard Waite, A. W. Colton, Alex Reed, E. D. Moore. 

















lMI*ORTKR AND DEA1.KR IN 


CROCK 



CHINA, GLASSWARE, PLATED AND FANCY GOODS, 


LOOKING GLASSES, TABLE CUTLERY, 

GAS AND LAMP FIXTURES. 

71 and 73 Summit St., TOLEDO, 0. 



AND FLINT GLASSWARE , 

Cl|ki|deliei% Ckfboi) Oil 

TABLE CUTLERY & SILVER-PLATED WARE. 

108 & 110 Summit St., 


TOLEDO, O. 





FANCY GROCERIES. 




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JOS. GILLOTT’S 



-OF TOE- 

OLD STANDARD QUALITY. 


THE WELL-KNOWN, ORIGINAL AND POPULAR NUMBERS 


W T A03'-404-17Y35i 



Having been assumed by other makers, we desire to inform the public that a decision securing 
to us the sole right to use the said numbers as trade-marks, was affirmed by 
the Court of Appeals, at Albany, January, 1872. 


JOS. CILLOTT & SONS, 

91 John St., New York. 

HENEY HOE. Sole Agent. 

21 


IMPORTED GOODS. 





















E. BATEMAN, 

FANCY 

G-EOCEEIES, 

229 SUMMIT STREET. 


jStellkE Key KlouY k $pediklty. 


The best Family and Pastry Flour in the Market. 




ESTABLISHED REMEDY. 


BROWN’S BRONCHIAL TROCHES 

Are widely known as an established remedy for 

COUGHS , COLDS , BRONCHITIS , HOARSENESS , 

And other troubles of the 

THROAT AND LUNGS. 

Their good reputation and extensive use have brought out imitations represented to be 

the same. Obtain only 

BROIVN’S BRONCHIAL TROCHES. 

To Cleanse and Whiten the TEETH, 

To Remove Tartar from the TEETH, 

To Sweeten the Breath and Preserve the TEETH, 

To make the GUMS Hard and Healthy, 

-USE- 

Brown’s Camphorated Saponaceous Dentifrice 

Twenty-five Cents a Bottle. 


A BLESSING TO MOTHERS. 


MRS. WINSLOW’S SOOTHING SYRUP for all diseases with which children are 
afflicted is a certain remedy. It relieves the child from pain, regulates the stomach and 
bowels, cures wind colic, corrects acidity, and by giving rest and health to the child, com¬ 
forts the mother. 


MRS. WINSLOW'S SOOTHING SYRUP ; 

FOR CHILDREN TEETHING. 


BROWN’S 

HOUSEHOLD 

PANACEA 

AND 

Family Liniment. 

The strongest Liniment 
Known. 


For Cramps in tlie Stomach nothing; equals 
BROWN’S HOUSEHOLD PANACEA 

And FAMILY LINIMENT. It is purely vegetable, aud may he 
used internally or externally with perfect confidence. No family 
should be without it. It goes right to the part affected, aud gives 
instant relief. All Druggists sell it. 


DOES TIIK BABE START \\ MIS SLEEP 


AM) GRIM) HIS LITTLE TEETH ! 


Nine chances out of ten it is troubled with worms, and the best 

remedy for these is 

BROWN’S VERMIFUGE COMFITS, 

or Worm Lozenges. They are tasty and the children will love them. Drive out the 
worms and .the child will sleep sweetly. Twenty-live cents a box. 















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